Saffron Risotto

Ingredients:

• 2 tbsp olive oil

• 1 cup onion, chopped

• 1 1/2 cups arborio rice

• 2 cups water, divided

• 3 1/4 cups chicken broth, warm

• 1 tsp saffron

• 1 tsp salt

• 1 tsp black pepper

Instructions:

1. In a large saucepan, add the olive oil and sauté the onions on low-medium heat. Sauté until translucent but not brown.

2. Add the arborio rice to the saucepan and stir to coat the grains in the oil. Add a 1/2 cup of the water and simmer for 2 minutes. Then add 1/2 cup of chicken broth.

3. Let the rice absorb the chicken broth whilst constantly stirring. When the rice absorbs almost all of the chicken broth add another 1/2 cup, continue this process until you have 1 1/4 cup of chicken broth left.

4. Add the saffron to the remaining chicken broth and keep mixing as it deepens in colour. When the rice absorbs the broth, add the saffron chicken broth and mix until it is all absorbed.

5. Finally, add the remaining 1 1/2 cup of water, salt and pepper and mix until only a little bit of water remains.

6. (optional step) Mix in some shredded chicken and/or some steamed vegetables.

Nutrition Facts