Saffron is an essential ingredient in this Italian dish, giving it both a wonderful flavour and
a beautiful colour. Beef broth is traditionally added to this recipe, but we use chicken broth
instead to give the rice a prettier golden hue.

HANDS-ON TIME
30 minutes
TOTAL TIME
40 minutes
MAKES
6 servings

INGREDIENTS

• ½ cup dry white wine
• ½ tsp saffron threads, crumbled
• 3 cups sodium-reduced chicken broth
• ¼ cup butter
• 1 onion, chopped
• ¼ tsp each salt and pepper
• 2 cups arborio rice
• ½ cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

PREPARATION

1. Stir wine with saffron; let stand for 10 to 20 minutes.
2. In saucepan, bring broth and 3 cups water to simmer; keep warm.
3. In large skillet, melt 2 tbsp of the butter over medium heat; cook onion, salt and pepper, stirring occasionally, until onion is translucent, about 5 minutes.
4. Stir in rice until coated.
5. Stir in saffron mixture; cook, stirring, until no liquid remains. Reduce heat to medium-low.
6. Stir in warm broth, ½ cup at a time and adding more broth when completely absorbed, until rice is creamy and tender, about 20 minutes.
7. Stir in remaining butter, half of the Parmesan and the parsley.
8. Sprinkle with remaining Parmesan.
9. If desired, add 1 cup frozen peas in the last 2 minutes of cooking before adding the butter.
10. Serve hot and enjoy!

NUTRITIONAL INFORMATION, PER SERVING: about 364 cal, 9 g pro, 11 g total fat (6 g
sat. fat), 56 g carb, 1 g fibre, 28 mg chol, 584 mg sodium. % RDI: 10% calcium, 5%
iron, 9% vit A, 3% vit C, 4% folate.

TIP FROM THE TEST KITCHEN
If you love a little extra colour and texture in your risotto,
add 1 cup frozen peas in the last 2 minutes of cooking,
before adding the butter.