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Fine saffron risotto

Fine saffron risotto

Preparation time:
40 min
Difficulty level:

Nutritional values:

123 g
18 g
72 g


Olive oilOlive oil 2 Teaspoon
Onion (fresh)Onion (fresh)½ (50 g)
Risotto rice (raw)Risotto rice (raw) 150 g
Water, tap waterWater, tap water 340 ml
Garlic (fresh)Garlic (fresh)2 (6 g)
Salt, table salt, sea saltSalt, table salt, sea salt 3 Pinch(s)
Parsley (fresh)Parsley (fresh) 15 g
SaffronSaffron ½ Tablespoon
White wine (12 % by volume, dry)White wine (12 % by volume, dry) 190 ml
Margarine (vegetable)Margarine (vegetable) 20 g
Soy cream CuisineSoy cream Cuisine 150 ml


Step 1:
Peel and finely chop the garlic and onions. Heat the olive oil in a large saucepan and sauté the onions for about 3 minutes over medium heat until translucent. Add the garlic and fry for another minute. Add rice, three quarters of the saffron and salt and stir fry for about 2 minutes. Deglaze with white wine and bring to the boil briefly.
Step 2:
Now add a total of 340ml of water in small amounts over medium heat and let it boil down while stirring again and again. The process takes a total of about 10-15minutes Finally, stir in the soy cream and margarine and simmer for another 5-7 minutes, keeping an eye on it and stirring all the time. Season with salt. The rice should have a soft bite and be sloppy.
Step 3:
Now arrange the saffron risotto in a soup plate and sprinkle with the remaining saffron and the parsley. Enjoy.

Macronutrient distribution:

The recipe Fine saffron risotto is composed of the following macronutrients.

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Kitchen utensils needed:

Cutting board
Cutting board
Kitchen knife
Kitchen knife
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