Here’s a risotto with less fat and calories than the classic risotto you get at a restaurant. This healthy risotto has 298 calories, 8.3 grams of fat (2.8 saturated), 39.2 carbs, 0.7 grams of fiber, and 5.2 grams of protein. Serves 4.

• 28 oz chicken stock
• 1 Tbs vegetable oil
• 1/2 onion, finely chopped
• 1 cup arborio rice
• 1 cup white wine
• Large pinch of saffron
• 1 Tbs butter
• 1/4 cup grated Parmigiano-Reggiano, plus shavings for garnish, optional

Bring stock to a low simmer in a medium pot. Heat oil in a medium saucepan over medium heat for 1 minute. Cook onion until translucent, about 3 minutes. Add rice and a pinch of salt. Sauté until rice is translucent, 1 to 2 minutes. Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of wine. Add 2 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next ladleful. Cook until rice is al dente and mixture is a little loose. Stir in butter. Turn off heat. Stir in grated cheese. Cover and let sit 2 minutes. Garnish each dish with cheese shavings, if desired.

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