Low Carb Saffron Risoni
Low Carb Saffron Risoni is a creamy, essential, and very elegant first course.
Low Carb Risoni is rice-shaped pasta: it is not real rice, but it lends itself very well to "risotto-style," creamy, and spoonable preparations.
In this recipe, the reference is clear: saffron, butter, and Parmesan. No rice, no cream, no fresh cheeses, no flours, and no thickeners.
The result is a simple, fragrant, and substantial low-carb dish, designed to evoke the idea of saffron risotto while maintaining a very low carbohydrate content.
👉 For this recipe, you can use our Low Carb Risoni.
Ingredients for 2 servings
| Ingredient | Quantity |
|---|---|
| Low Carb Risoni | 120 g |
| Grated Parmigiano Reggiano | 35 g |
| Butter | 30 g |
| Saffron threads or powder | 0.2 g |
| Light sugar-free broth or hot water | approx. 450-500 g |
| White pepper | to taste |
| Salt | to taste |
Preparation time
Prep time: 5 minutes
Cooking Low Carb Risoni: 10 minutes
Stirring (mantecatura): 2 minutes
Total time: approximately 17 minutes
Servings: 2
How to prepare Low Carb Saffron Risoni
1. Prepare the saffron
Dissolve the saffron in 40-50 g of hot broth or hot water.
Let it infuse for a few minutes.
If using saffron threads, this step is even more important: it helps extract color and aroma better.
2. Heat the broth
Heat the light broth or water.
The broth should be simple, clean, and free of sugars, starches, or maltodextrins.
If using ready-made broth, check the label carefully.
3. Cook the "risotto-style" Low Carb Risoni
Pour the Low Carb Risoni into a wide saucepan.
Add a little hot broth at a time, stirring gently.
Cook for about 10 minutes, adding liquid as needed.
The final consistency should be creamy, not watery.
4. Add the saffron
Halfway through cooking, add the saffron infusion.
Stir well, so the color distributes evenly.
The dish should become intensely yellow and fragrant.
5. Stir off the heat (mantecatura)
When the Risoni are cooked, turn off the heat.
Add the cold butter in small pieces and the grated Parmigiano Reggiano.
Stir gently until a natural cream is formed.
If needed, add a very small amount of hot broth to adjust the consistency.
The mantecatura should be soft and enveloping, without becoming liquid.
6. Adjust and serve
Taste before adding salt: Parmigiano already provides saltiness.
Finish with a little white pepper.
Serve immediately, while the Risoni are still creamy.
Chef's tips
Do not use robiola cheese, cream, or fresh cheeses: they are not needed in this recipe.
The creaminess should come from the risotto-style cooking, cold butter, and Parmigiano.
Use good quality saffron: it is the ingredient that defines the dish.
Do not dry out the Risoni too much. They should remain creamy, but not liquid.
If you want an even more essential version, you can use only hot water instead of broth: saffron, butter, and Parmigiano are enough to build the flavor.
Estimated nutritional values per 100 g of cooked dish
Estimated values considering a final cooked dish weight of approximately 385 g.
| Nutritional value | Per 100 g |
|---|---|
| Energy | 161 kcal |
| Energy | 674 kJ |
| Fat | 9.4 g |
| of which saturates | 5.8 g |
| Carbohydrates | 1.3 g |
| of which sugars | 0.1 g |
| Fiber | 18.7 g |
| Protein | 8.0 g |
| Salt | 0.27 g |
Note on nutritional values
The nutritional values are an estimate calculated for the complete recipe, considering:
120 g of dry Low Carb Risoni;
35 g of Parmigiano Reggiano;
30 g of butter;
saffron in minimal quantity;
final cooked weight of approximately 385 g.
Salt may vary depending on the broth used, the amount of added salt, and the Parmigiano chosen.
To maintain a more controlled nutritional profile, use hot water or light broth without sugars, starches, or maltodextrins.
To learn more
To make the best use of our low-carb pasta, from cooking to choosing the most suitable shape, you can also read the complete guide: Low-carb pasta: what it is, how to cook it, and how to choose the right one.
👉 Discover all the shapes in the Artisan Low Carb Pasta collection.