Rosemary Saffron Risotto

Name: Rosemary Saffron Risotto
Prep time: 37 min
Cook time: 37 min
Total time: 37 min
Yield: 1
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters Arborio rice; 0 teaspoons Black Pepper; 118 milliliters White Wine (dry); 1 Tb Fresh Rosemary, coarsely chopped, plus more for garnish; 2 Tbs Olive Oil; 1 Small Onion, minced; 0 teaspoons Saffron Threads, crushed; 1 teaspoon Salt; 473 milliliters Vegetable Stock (or use 1 veg. bullion cube and omit salt); 1 Tb Earth Balance, cut into small pieces

The recipe Rosemary Saffron Risotto could satisfy your Mediterranean craving in approximately 37 minutes. One serving contains 1133 calories, 14g of protein, and 29g of fat. For $5.45 per serving, you get Head to the store and pick up vegetable stock, pepper, rosemary, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.