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Saffron Risotto with Veal Sausage

This dish pairs veal sausage with saffron threads, Arborio rice, dry and chicken broth. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

27 g Protein

50 g Carbohydrates

35 g Fat

1 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

53g Arborio rice, dry 193 kcal
80g veal sausage 264 kcal
332g chicken broth 20 kcal
40g onion, finely chopped 16 kcal
40g dry white wine 33 kcal
8g butter 57 kcal
17g Parmesan cheese, finely grated 68 kcal
0g saffron threads 0 kcal
1g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

chicken brothonion
Warm the broth in a saucepan and keep it hot. Finely chop the onion.
onionbutter
In a pot, heat butter over medium heat. Saute onion until translucent, 3-4 minutes.
Arborio ricedry white wine
Add rice and toast 1 minute, stirring. Add white wine and stir until mostly absorbed.
Arborio ricechicken brothsaffron threads
Add saffron and a ladle of hot broth. Stir and keep adding broth little by little, stirring often, until rice is creamy and tender, 16-18 minutes.
veal sausage
Meanwhile, slice the veal sausage and brown it in a small pan until cooked through.
veal sausageParmesan cheesesaltblack pepper
Stir Parmesan into the risotto, season with salt and pepper, then top with browned sausage and serve.