Sprinkles and Sprouts · by Claire | Sprinkles and Sprouts★ 5.0 (1)
Saffron and Leek Risotto - Served 2 Ways
NUTRITION · PER SERVING30M COOK
CAL 54%·PRO 48%
CARBS 141G52% OF CAL
5G FIBER130G OTHER6G TOTAL SUGAR
FAT 45G38% OF CAL
9G SAT37G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy saffron and leek risotto with arborio rice and parmesan. Elegant and comforting with subtle color and sweet leeks, served as a main or side.
mainitaliangrain bowl🍳 skilletgluten freevegetarian
View the full recipe on Sprinkles and Sprouts →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 4 cups vegetable stock
- small pinch saffron
- 2 leeks
- 2 tbsp olive oil
- 1 tbsp butter
- 1 1/2 cups arborio rice
- 1/3 cup white wine
- 2 tbsp butter
- 1/2 cup parmesan cheese
- small handful fresh parsley
- 2 tbsp extra virgin olive oil
At a glance
PER SERVING · TIME 30M
CAL 54%·PRO 48%
CARBS 141G52% OF CAL
5G FIBER130G OTHER6G TOTAL SUGAR
FAT 45G38% OF CAL
9G SAT37G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1642mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 544mg
- Calcium
- 378mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1642MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.