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Pea and saffron risotto
Pea and saffron risotto
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Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Enhance risotto with vibrant saffron for a burst of color and flavor.
Ingredients:
  • 1L (4 cups) vegetable liquid stock
  • 75g unsalted butter
  • 1 small brown onion, halved, finely chopped
  • 1/2 celery stick, finely chopped
  • 2 garlic cloves, crushed
  • 385g (1 3/4 cups) arborio rice
  • 190g (1 1/4 cups) frozen peas
  • Pinch of saffron threads
  • 125g (1 cup) finely grated fresh parmesan
Instructions:
  • In a saucepan, bring the stock to a boil, then lower the heat to maintain a gentle simmer.
  • In a large saucepan, melt butter and oil until foamy over low heat. Stir in onion, celery, and garlic for 5 minutes until onion softens. Add rice and stir for 1-2 minutes until grains look slightly glassy. Incorporate 1 ladleful (about 125ml/1/2 cup) of stock, stirring until absorbed. Repeat with remaining stock, 1 ladleful at a time, stirring constantly until rice is just tender and risotto is creamy (approximately 25 minutes). Add peas and saffron, cook for 3 minutes until heated through. Remove from heat, mix in parmesan, and season with salt and pepper to taste.
  • Divide the risotto into individual bowls and serve promptly.

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