Directions:
- Soak saffron in milk.
- Saute onions ( medium to medium high) in olive oil until translucent.
- Add peas and rice then cook for 5 minutes.
- Pour in warmed wine. Cook until alcohol in wine is cooked off. Stir constantly.
- Add vegetable stock, Cook until all liquid is absorbed. Add more stock if necessary - the rice should be firm but slightly soft but not mushy.
- Once rice is cooked stir in the saffron. Add salt and grated cheese to taste.
- Cover risotto and turn off flame. let sit for 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 749.25 Kcal (3137 kJ) | ||
| Calories from fat | 24.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.73g | 4% | |
|---|---|---|---|
| Cholesterol | 0.1mg | 0% | |
| Sodium | 24803.59mg | 1033% | |
| Potassium | 64.17mg | 1% | |
| Total Carbs | 143.28g | 48% | |
| Sugars | 1.58g | 6% | |
| Dietary Fiber | 1.23g | 5% | |
| Protein | 3.64g | 7% | |
| Vitamin C | 5.7mg | 9% | |
| Iron | 0.1mg | 1% | |
| Calcium | 13.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 310.49 Kcal (1300 kJ) | ||
| Calories from fat | 10.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.13g | 4% | |
|---|---|---|---|
| Cholesterol | 0.04mg | 0% | |
| Sodium | 10278.6mg | 1033% | |
| Potassium | 26.59mg | 1% | |
| Total Carbs | 59.37g | 48% | |
| Sugars | 0.65g | 6% | |
| Dietary Fiber | 0.51g | 5% | |
| Protein | 1.51g | 7% | |
| Vitamin C | 2.4mg | 9% | |
| Iron | 0.1mg | 1% | |
| Calcium | 5.4mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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