Low Carb Saffron Risoni
Low Carb Risoni with Saffron is a creamy, essential, and very elegant first course.
Low Carb Risoni is pasta shaped like rice: it's not real rice, but it's very suitable for "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 people
| Ingredient | Quantity |
|---|---|
| Low Carb Risoni | 120 g |
| Grated Parmigiano Reggiano | 35 g |
| Butter | 30 g |
| Saffron threads or powder | 0.2 g |
| Light broth without sugars or hot water | approx. 450-500 g |
| White pepper | to taste |
| Salt | to taste |
⏱ Preparation time
Preparation: 5 minutes
Cooking Low Carb Risoni: 10 minutes
Creaming: 2 minutes
Total time: approximately 17 minutes
Servings: 2
How to prepare Low Carb Risoni with saffron
1. Prepare the saffronDissolve the saffron in 40-50 g of hot broth or hot water. Let it infuse for a few minutes. If you are using saffron threads, this step is even more important: it helps to extract the color and aroma better. 2. Heat the brothHeat the light broth or water. The broth should be simple, clean, and free of sugars, starches, or maltodextrins. If you are using ready-made broth, check the label carefully. 3. Cook the "risotto-style" Low Carb RisoniPour 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. |
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4. Add the saffronHalfway through cooking, add the saffron infusion. Stir well so that the color is evenly distributed. The dish should become intensely yellow and fragrant. 5. Cream off the heatWhen 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 obtained. If necessary, add a tiny bit of hot broth to adjust the consistency. 6. Adjust and serveTaste before adding salt: Parmesan already provides saltiness. Finish with a little white pepper. Serve immediately while the Risoni are still creamy. |
💡 Chef's tips
Do not use robiola, cream, or fresh cheeses: they are not needed in this recipe. The creaminess should come from the risotto-style cooking, cold butter, and Parmesan.
Use good quality saffron: it's 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 Parmesan are already enough to build the flavor.
⚠️ Low carb 주의
This recipe is naturally free of rice, cream, flours, and thickeners. Just check the broth: it must be free of sugars, starches, or maltodextrins. Parmigiano Reggiano PDO is naturally lactose-free and very low in carbohydrates.
Estimated nutritional values per 100 g of complete cooked dish
Estimated values considering a final cooked dish weight of approximately 385 g.
| Nutritional value | Per 100 g |
|---|---|
| Energy | 161 kcal / 674 kJ |
| Fats | 9.4 g |
| of which saturates | 5.8 g |
| Carbohydrates | 1.3 g |
| of which sugars | 0.1 g |
| Fibre | 18.7 g |
| Protein | 8.0 g |
| Salt | 0.27 g |
Nutritional values are an estimate calculated on the complete recipe (120 g dry Risoni, 35 g Parmesan, 30 g butter, saffron in minimal quantity — final weight approx. 385 g). Salt may vary depending on the broth used and the chosen Parmesan.
To learn more
To best use our low-carb pasta, from cooking to choosing the most suitable format, read the complete guide: Low carb pasta: what it is, how to cook it, and how to choose the right one.
👉 Discover all formats in the Artisan Low Carb Pasta collection.