Saffron Infused Risotto with Roasted Vegetables

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:

  1. 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.
  2. 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).
  3. 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.
  4. Add Wine (Optional): If using, pour in the white wine and stir until it has mostly evaporated.
  5. 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).
  6. 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.
  7. 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.