What do you get when you cut more than half the fat and calories from a classic dish? Try this healthy remake of an all-time favorite.

Serves 4

Ingredients:

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

Directions:

1. Bring stock to a low simmer in a medium pot.
2. Heat oil in a medium saucepan over medium heat for 1 minute.
3. Cook onion until translucent, about 3 minutes.
4. Add rice and a pinch of salt.
5. 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.
6. Continue adding stock, allowing rice to absorb it before adding the next ladleful.
7. 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.
8. Divide among 4 bowls. Garnish each with cheese shavings, if desired.

Nutrition Facts:  

298 calories per serving 8.3 g fat (2.8 g saturated) 39.2 g carbs 0.7 g fiber 5.1 g protein

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