This side, originally 575 calories and 26 grams of fat, was a meal in itself. SELF cut 277 calories and 17 grams of fat.

Ingredients

　　28 ounces chicken stock

　　1 tablespoon vegetable oil

　　1/2 onion, finely chopped

　　1 cup arborio rice

　　1 cup white wine

　　Large pinch of saffron

　　1 tablespoon butter

　　1/4 cup grated Parmigiano-Reggiano, plus shavings for garnish (optional)

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

Nutrition Per Serving

　　8.3 g fat (2.8 g saturated)

　　39.2 g carbs

　　0.7 g fiber

　　5.1 g protein

　　#### Nutritional analysis provided by Self