Fish

apricot-saffron brown rice risotto takes several minutes to prepare.

apricot-saffron brown rice risotto takes several minutes to cook.

apricot-saffron brown rice risotto makes 2 servings.

The ingredients for apricot-saffron brown rice risotto are:

* rice, brown, short grain, dry, 0.50 cup
* Butter, salted, 1 tbsp
* Onions, raw, 1 cup, chopped
* White Wine, 1 glass (3.5 fl oz)
* Apricots, fresh, .5 cup, sliced
* Saffron, 1 tsp
* Cloves, ground, .25 tsp
* Almonds, 0.25 cup, slivered
* Swanson Chicken Broth 99% Fat Free, 2 cup

Here is how you make apricot-saffron brown rice risotto:

sautee onion and dry rice in butter until both lose their "opaqueness", add chopped fresh apricots and sautee another few minutes, then add spices (soak saffron threads in water) just before deglazing the pan with the wine. continue to add chicken broth as necessary -- just enough to keep the rice mixture wet -- while stirring until rice becomes tender, which may take awhile! add fat free half and half to finish to get that "creaminess" but it isn't absolutely necessary.Number of Servings: 2Recipe submitted by SparkPeople user FICTIONALCARA.

The nutritional information for apricot-saffron brown rice risotto is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 391.9

• Total Fat: 14.5 g
• Cholesterol: 15.3 mg
• Sodium: 538.4 mg
• Total Carbs: 50.1 g
• Dietary Fiber: 5.6 g
• Protein: 8.8 g