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Risotto with Zucchini Blossoms and Saffron Recipe

Risotto with Zucchini Blossoms and Saffron Recipe

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Risotto with Zucchini Blossoms and Saffron

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Ingredients:

Serving

Directions:

Using a saucepan, heat the olive oil and saute the red onions until soft, approximately 2 minutes.
Add the rice and toast for a couple of minutes. Add the white wine and stir until creamy.
Cut the zucchini blossoms into pieces and add to the rice. Heat the vegetable stock and add the saffron to the stock. Allow the saffron to steep in the stock for a few minutes. Add the saffron stock to the rice and allow to cook for 15 minutes stirring occasionally.
To finish the risotto, stir in the butter and Parmesan cheese. Season with salt and pepper and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	732.22 Kcal (3066 kJ)
Calories from fat	80.13 Kcal
		% Daily Value*
Total Fat	8.9g	14%
Cholesterol	10.79mg	4%
Sodium	18673.74mg	778%
Potassium	84.65mg	2%
Total Carbs	135.19g	45%
Sugars	2.64g	11%
Dietary Fiber	0.61g	2%
Protein	6.1g	12%
Vitamin C	3.8mg	6%
Iron	0.1mg	1%
Calcium	65.1mg	7%

Amount Per 100 g
Calories	304.35 Kcal (1274 kJ)
Calories from fat	33.3 Kcal
		% Daily Value*
Total Fat	3.7g	14%
Cholesterol	4.49mg	4%
Sodium	7761.71mg	778%
Potassium	35.18mg	2%
Total Carbs	56.19g	45%
Sugars	1.1g	11%
Dietary Fiber	0.25g	2%
Protein	2.54g	12%
Vitamin C	1.6mg	6%
Calcium	27.1mg	7%

* 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.

Tastes

salty
savory
bitter
sweet

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