Saffron Risotto

Recipe courtesy of Donna Hargrove D.O., FACOG- Nutrition Editor

Saffron Risotto Served with Grouper in Banana Leaf and Succotash

A great side dish with chicken, pork, shrimp or fish. The preparation is a little time consuming and quite a lot of stirring during the process is required to finish with the desired creamy consistency, but the work is worth the time spent.

If you choose not to spend the money for the saffron, or cannot find it turmeric also provides a similar color and pleasing flavor addition.

Experiment, Enjoy!

Equipment Needed:

Large sauté pan chef’s knife, cutting board, stirring utensil, soup ladle, 3 quart saucepan.


2 tbsp unsalted butter or olive oil

2 cloves garlic, peeled, finely chopped

1 medium leek, washed, sliced, white and green parts

2-6 red chile peppers, finely chopped (optional)

1 package of saffron

1 cup dry Arborio rice

3-5 cups unsalted vegetable stock or chicken stock, heated separately in saucepan

1 tsp salt

1 tsp ground black pepper

1 cup grated Parmesan cheese

Cooking Method:


1.      Heat oil or melt butter in sauté pan over medium heat. Add garlic and sauté for 1 minute. Add sliced leek, salt, pepper and chile peppers; sauté for 3 minutes stirring occasionally. Add dry rice and sauté for one minute. Slowly add hot stock, one ladle at a time, stirring constantly until liquid is absorbed.

2.      Continue this method of adding stock and stirring until rice is tender and creamy, about 30 minutes.

3.      Add saffron and stir.

4.      Adjust salt and pepper to taste. Add Parmesan cheese and serve immediately. Top with more grated Parmesan cheese if desired.

Serves 6.

Nutritional Information per ½ cup serving:

Calories: 237, Fat: 9 gm, Cholesterol: 25 mg, Sodium 1057 mg, Carbohydrates; 29 gm, Protein: 9 gm. Leave out or reduce Parmesan cheese to reduce sodium content.

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