Healthy, low-cost dishes to make you smile

Saffron Risotto

Saffron Risotto

One of the most modest yet delicious meals I ever ate was a Saffron Risotto as part of a set meal in Sorrento, Italy. That little plate of bight yellow rice was just exquisite. Packed with flavor, just creamy enough and with no song and dance made about how incredible the first mouthful would taste, I’ve been a fan ever since.

Now I feel I don’t make it often enough as when we have it, it’s delicious. I usually serve this risotto with steamed seasonal green veggies or a salad on the side. It’s a fab light summer dinner or easy lunch for friends. It’s also a brilliant dish for kids to make as it’s happy with plenty of fussing and interaction! Mine are always keen to stir a risotto and watch for it needing more water while it’s cooking.

Saffron Risotto

May 9, 2018
: 4
: 5 min
: 30 min
: Easy

By:

Ingredients
  • 1 litre vegetable stock
  • 3 tablespoons butter
  • 2 shallots, finely chopped
  • 300g Arborio risotto rice
  • 130ml dry white wine or Prosecco
  • Large pinch of saffron, about half a teaspoons worth
  • 50g Parmesan, or vegetarian alternative, finely grated
  • more Parmesan for garnish
Directions
  • Step 1 Make up the stock from a stock cube or warm through if you are using ready-made stock.
  • Step 2 Add the saffron to the hot stock.
  • Step 3 Melt the butter in a large pan then stir in the shallots. Cook on a low heat for around 5mins until they are soft but not browning.
  • Step 4 Stir in the rice so it’s well coated in the butter. Cook for around 3mins until the grains are slightly translucent.
  • Step 5 Add the wine and stir in, cook on a medium low heat until all the wine is absorbed, this should take a few minutes.
  • Step 6 Add ¼ of the stock, stir through and cook on a medium to low heat. When it looks like the stock has almost all been absorbed add another ¼ of the stock. Keep repeating and stirring the rice intermittently so it doesn’t stick.
  • Step 7 After around 20 to 25min all the stock should be added (be sure to scrape out any of the saffron from the bottom of your jug or pan) and the grains should be plump and cooked through but with a little bite in the middle.
  • Step 8 Remove from the heat and stir in the cheese so it melts.
  • Step 9 Serve with a garnish of freshly grated Parmesan.

Related Posts

Italian Kale Stew

Italian Kale Stew

I am lucky enough to have a friend who embraces veggies and throws together meals with them so well I want to recreate their fantastic flavours as soon as I return home. And this Italian Kale Stew came about as a direct result of a […]

Cauliflower and Lentil Curry

Cauliflower and Lentil Curry

I have a minor obsession with my children loving Indian food for no reason other than I love it myself and cannot wait to take them to India which I think is one of the most fascinating and special countries in the world. They love […]



12 thoughts on “Saffron Risotto”

Leave a Reply

Your email address will not be published. Required fields are marked *