Recipe: Risotto Milanese (WW points = 6)

Risotto Milanese

Saffron and lemon zest give this risotto its regal quality and lovely color. Its traditional partner is the braised veal shank dish, Osso Buco.

3 1/2 cups low-sodium chicken broth
Pinch saffron threads
1 tablespoon olive oil
1 onion, chopped
1 cup Arborio rice
1/2 cup dry white wine
2 tablespoons grated Parmesan cheese
2 teaspoons reduced-calorie tub margarine
2 teaspoons grated lemon zest
Freshly ground black or white pepper, to taste

In a medium saucepan, bring the broth to a boil. Reduce the heat and simmer.

In a small bowl, dissolve the saffron in 1 cup of the broth.

In a large nonstick saucepan, heat the oil. Saute the onion until softened, about 2 minutes. Add the rice; cook, stirring to coat, about 1 minute.

Add the wine and l/2 cup of the broth; cook, stirring, until the liquid is absorbed. Continue adding the broth, alternating between plain broth and saffron broth, cup at a time, stirring until the broth is absorbed before adding more, until the rice is just tender. The total cooking Lime should be 25-30 minutes.

Stir in the cheese, margarine, lemon zest and pepper; serve at once.

Servings: 4 - POINTS per serving: 6.
Per Serving: 294 Calories, 9 g Total Fat, 2 g Saturated Fat, 4 mg Cholesterol, 216 mg Sodium, 43 g Total, Carbohydrate, 1 g Dietary Fiber, 9 g Protein, 97 mg Calcium.

Source: Weight Watchers New Complete Cookbook