• Nutrition Facts (per serving | 1/4 recipe, ~300g cooked):-
Calories: 450
Fat: 18g
~ Saturated: 10g (from butter, cheese, and marrow)
~ Healthy fats: 2g (from olive oil)
Carbs: 55g
~ Fiber: 2g (from rice)
~ Sugar: 1g (natural from onions)
Protein: 12g
Sodium: 800mg (reduce with low-sodium stock!)

• Key Micronutrients:-
✅ Iron: 15% DV (saffron + bone marrow)
✅ Calcium:** 20% DV (Parmigiano Reggiano)
✅ Vitamin A: 10% DV (butter & cheese)

💡Pro Tips:-
~ Lower-Cal: Reduce butter to 2 tbsp (-100 cal, -8g fat).
~ Protein Boost: Add ½ cup diced chicken (+15g protein).
~ Low-Sodium: Use homemade unsalted stock (-400mg sodium).
~ No-stir hack: Spread rice thin between ladles (less stirring, same creaminess).
~ Vegan version: Use nutritional yeast + vegan butter.
~ Leftovers? Make Arancini (fried risotto balls).

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