{"id":254,"date":"2021-03-18T11:59:26","date_gmt":"2021-03-18T11:59:26","guid":{"rendered":"https:\/\/makingcarbscount.com\/?p=254"},"modified":"2021-03-15T11:59:48","modified_gmt":"2021-03-15T11:59:48","slug":"saffron-parmigiano-reggiano-risotto","status":"publish","type":"post","link":"https:\/\/makingcarbscount.com\/saffron-parmigiano-reggiano-risotto\/","title":{"rendered":"Saffron and Parmigiano Reggiano risotto"},"content":{"rendered":"
Serves 4<\/p>\n
INGREDIENTS<\/u><\/strong><\/p>\n -320g carnaroli or vialone nano rice DIRECTIONS<\/u><\/strong><\/p>\n Recipe: Francesco Dall’Argine. Photography: John Holdship<\/p>\n Food features and recipes like this appear in the <\/strong>Desang Diabetes Magazine, our free-to-receive digital journal. We cover diabetes news, diabetes \u2018kit\u2019 and information on food suitable for maintaining good blood glucose control or a diabetic diet, including a regular Making Carbs Count column. It\u2019s free! Go to the top of this page to sign up \u2013 we just need your email address. See current and past issues at
\n-1L vegetable stock
\n-130g butter
\n-150g Parmigiano Reggiano, grated
\n-1 glass of dry white wine
\n-1 shallot
\n-0.20g saffron pistils
\n-salt, to taste<\/p>\n\n
\n<\/strong> www.desang-magazine.co.uk<\/a>
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