Directions:
- Melt butter in heavy large saucepan over medium heat. Add shallots and saffron and cook 3 minutes, stirring occasionally. Add rice and stir to coat. Add stock and lemon juice; bring to boil. Reduce heat to low, stir and cover. Let simmer until creamy and tender, stirring vigorously every 10 minutes, 20 to 25 minutes. Add lemon peel and chives. Season with salt and pepper. Stir vigorously until well combined.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 269.79 Kcal (1130 kJ) | ||
| Calories from fat | 51.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.69g | 9% | |
|---|---|---|---|
| Cholesterol | 14.15mg | 5% | |
| Sodium | 151.25mg | 6% | |
| Potassium | 300.82mg | 6% | |
| Total Carbs | 44.56g | 15% | |
| Sugars | 6.59g | 26% | |
| Dietary Fiber | 2.39g | 10% | |
| Protein | 7.67g | 15% | |
| Vitamin C | 10.4mg | 17% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.6mg | 4% | |
| Calcium | 29.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 130.85 Kcal (548 kJ) | ||
| Calories from fat | 24.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.76g | 9% | |
|---|---|---|---|
| Cholesterol | 6.86mg | 5% | |
| Sodium | 73.36mg | 6% | |
| Potassium | 145.9mg | 6% | |
| Total Carbs | 21.61g | 15% | |
| Sugars | 3.2g | 26% | |
| Dietary Fiber | 1.16g | 10% | |
| Protein | 3.72g | 15% | |
| Vitamin C | 5mg | 17% | |
| Iron | 0.3mg | 4% | |
| Calcium | 14.5mg | 3% | |
* 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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