Saffron Infused Risotto with Roasted Vegetables
Ingredients:
- 1 cup Arborio rice
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 4 cups vegetable or chicken broth (kept warm)
- 1/4 cup white wine (optional)
- A pinch of saffron threads
- 1 cup roasted vegetables (carrots, bell peppers, zucchini)
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley for garnish
Instructions:
- Roast the Vegetables:
Preheat the oven to 400°F (200°C). Toss your choice of vegetables (carrots, bell peppers, zucchini) with olive oil, salt, and pepper, and roast them for 20-25 minutes, or until golden and tender. - Prepare the Risotto: In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent (about 3 minutes).
- Add Rice & Saffron: Stir in the Arborio rice and cook for 1-2 minutes until the rice becomes slightly translucent. Add the saffron threads and a pinch of salt to the rice.
- Add Wine (Optional): If using, pour in the white wine and stir until it has mostly evaporated.
- Cook with Broth: Begin adding the warm broth one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked through (about 18-20 minutes).
- Finish the Risotto: Once the risotto is ready, stir in the roasted vegetables and grated Parmesan cheese. Taste and adjust seasoning with salt and pepper.
- Serve: Plate the risotto, garnish with fresh parsley, and add a little more grated Parmesan on top.
Enjoy your delicious saffron-infused risotto with roasted vegetables! It’s a rich, comforting dish perfect for any occasion.