Saffron Risotto

Serves 4
Ingredients
28 oz chicken stock (can substitute with vegan, organic or low sodium stock)
1 tbsp olive, coconut or organic sunflower oil
1/2 onion, finely chopped
1 cup organic brown rice
1 cup white cooking wine
Large pinch of saffron
1 tbsp butter
1/4 cup grated Parmigiano-Reggiano, plus shavings for garnish (optional)

Preparation
Bring stock to a low simmer in a medium pot. Heat oil in a medium saucepan over medium heat for 1 minute. Cook onion until translucent, about 3 minutes. Add rice and a pinch of salt. Sauté until rice is translucent, 1 to 2 minutes. Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of wine. Add 2 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next ladleful. Cook until rice is al dente and mixture is a little loose. Stir in butter. Turn off heat. Stir in grated cheese. Cover and let sit 2 minutes. Divide among 4 bowls. Garnish each with cheese shavings, if desired.

Can add chicken and pine nuts, but it will change the nutritional statistics.


Nutritional stats
298 calories per serving
8.3 g fat (2.8 g saturated)
39.2 g carbs
0.7 g fiber
5.1 g protein
(w/o chicken or pine nuts added)