Photo: Markus Spiske
Saffron & tomato risotto
9 ingredients
Serves 4
openrecipes
Low fat, under 500 calories but still a comforting midweek supper
Estimated Nutrition (whole recipe, rough)
553
Calories
18g
Protein
22g
Fat
68g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Seed | not in our table | 0 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ tsp fennel seeds , crushed
- 2 tomatoes , chopped
- a large pinch of saffron threads, crushed
- olive oil
- 1 small onion , finely chopped
- 1½l vegetable stock
- 275g arborio rice
- 125ml white wine
- 3 tbsp Parmesan (or vegetarian alternative), grated
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes