Sardine Risotto A Seafood Delight

Ingredients

• 2 cans Canned Sardines in Olive Oil (drained, oil reserved for cooking)
• 1 medium Onion (finely chopped)
• 2 cloves Garlic (minced)
• 1 cup Arborio Rice (short‑grain risotto rice)
• 0.25 cup Dry White Wine (dry, such as Sauvignon Blanc)
• 4 cups Chicken Broth (low‑sodium)
• 1 pinch Saffron Threads (adds color and aroma)
• 1 handful Fresh Parsley (chopped for garnish)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare Ingredients

   Finely chop the onion, mince the garlic, and flake the sardines, reserving the oil from the cans.

   Time: PT10M

2. Infuse Pan with Sardine Oil

   Heat the large pan over medium heat and add the oil from one can of sardines.

   Time: PT2M

   Temperature: medium

3. Sauté Onion

   Add the chopped onion to the pan and stir until it softens and becomes translucent.

   Time: PT5M

   Temperature: medium

4. Add Garlic

   Stir in the minced garlic and cook just until fragrant.

   Time: PT1M

   Temperature: medium

5. Toast Arborio Rice

   Add the Arborio rice, stirring to coat each grain with the flavored oil.

   Time: PT2M

   Temperature: medium

6. Deglaze with White Wine

   Pour in the white wine and let it simmer, stirring, until the liquid is mostly absorbed.

   Time: PT3M

   Temperature: medium

7. Gradual Broth Addition

   Add the chicken broth one cup at a time, stirring continuously and waiting for each addition to be absorbed before adding the next.

   Time: PT20M

   Temperature: medium

8. Add Saffron

   When the rice is tender, stir in the pinch of saffron threads.

   Time: PT1M

9. Incorporate Sardines

   Fold the flaked sardines into the risotto and warm through.

   Time: PT2M

   Temperature: medium

10. Finish and Serve

    Season with salt and pepper, garnish with chopped fresh parsley, and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

15g

Carbohydrates

45g

Fat

10g

Fiber

2g