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Ingredients
1 medium onion chopped fine
2 small carrots, diced
2 tablespoons unsalted butter
1 cup Arborio rice
Pinch saffron
¼ cup dry white wine
3 ½ cups chicken stock, hot
1 cup peeled fresh fava beans, or peas
8 small asparagus spears, cut in 1-inch pieces on the diagonal
Coarse salt and freshly ground pepper to taste
½ cup freshly grated Parmesan cheese
Nutritional analysis per serving
60 grams carbs; 34 milligrams cholesterol; 447 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 14 grams fat; 6 grams fiber; 953 milligrams sodium; 19 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large frying pan, soften the onion with the carrots in one tablespoon butter. Add the rice and cook, stirring, for a couple of minutes until the rice is well coated with butter and starts to turn opaque. Add the saffron and wine and stir thoroughly.
- Step 2
Add a cup of hot chicken stock and cook, stirring, until most of the liquid is absorbed.
- Step 3
Add one-half cup more stock and continue cooking, stirring frequently.
- Step 4
Add the fava beans and asparagus and another cup of stock. Continue cooking and adding stock until the rice is al dente. It is done when it is firm but tender and creamy. The vegetables should be barely tender. Season to taste with salt and pepper.
- Step 5
Stir in the cheese and remaining butter. Serve immediately.
Private Notes