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    You are in: Home / Recipes / Lemon & Saffron Risotto Recipe
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    Lemon & Saffron Risotto

    Lemon & Saffron Risotto. Photo by mortar&pestle

    1/2 Photos of Lemon & Saffron Risotto

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    mortar&pestle's Note:

    Modified for my vegetarian hubby who hates onions.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Add saffron threads to some boiling water and leave to steep.
    2. 2
      Heat oil and 1/2 the butter in a large saucepan or wok over moderate heat. Add garlic and rice stirring until coated and glossy, but not coloured.
    3. 3
      Increase heat to high, pour in the wine. When the mixture bubbles, reduce the heat to medium, simmer until wine is absorbed.
    4. 4
      Keep the rice at a lively temperature and add 2 cups of warm stock at a time, stirring until all absorbed before each new addition.
    5. 5
      Pour in the saffron infused water and the lemon juice with the final stock amount and stir well, until rice is just tender - about 25 minutes.
    6. 6
      Add the remaining butter and the cheeses. Season with salt and pepper.
    7. 7
      Serve immediately with shaved parmesan.

    Ratings & Reviews:

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    Nutritional Facts for Lemon & Saffron Risotto

    Serving Size: 1 (153 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 501.7
     
    Calories from Fat 215
    42%
    Total Fat 23.8 g
    36%
    Saturated Fat 11.5 g
    57%
    Cholesterol 47.7 mg
    15%
    Sodium 692.3 mg
    28%
    Total Carbohydrate 56.4 g
    18%
    Dietary Fiber 2.0 g
    8%
    Sugars 0.9 g
    3%
    Protein 10.4 g
    20%

    The following items or measurements are not included:

    vegetable stock

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