Vegan Saffron Risotto Food
SAFFRON RISOTTO
A beautiful bright and easy risotto with an egg yolk added at the end to give a lovely silky richness - perfect for lunchtime entertaining
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Heat the stock in a pan over a very low heat - have a ladle at the ready. Melt the butter and olive oil in a high-sided, non-stick frying pan. Add the onion and a large pinch of salt, then cook, stirring, for 5 mins until softened and fragrant but not colouring. Tip in the rice and coat in the oil and butter, cooking for a few mins until beginning to toast. Pour in the wine and cook, stirring, until it's absorbed. Add the saffron and begin to add the stock, a ladle at a time, stirring continually. Add more stock as it's absorbed. After 25-30 mins, all the stock should be absorbed and the rice should be creamy and al dente.
- Add the Parmesan and stir until melted. Turn off the heat and stir in the egg yolk. Season and serve with a peppery rocket salad, if you like.
Nutrition Facts : Calories 548 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 1.1 milligram of sodium
INSTANT POT CARROT-SAFFRON RISOTTO
An electric pressure cooker is so worth the precious counter space it takes up. Not only does food cook in a fraction of the time, but the results are rich and flavorful. Use this recipe as a guide, and sub out whatever vegetables and flavorings you have on hand. Zucchini and mint, mushrooms and thyme, or shredded butternut squash and rosemary would all be lovely in place of the carrots and saffron.
Provided by Samantha Seneviratne
Categories dinner, grains and rice, main course, side dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Set the electric pressure cooker to sauté and melt 3 tablespoons butter. Add the onion and cook, stirring until translucent, about 5 minutes. Add the carrots and cook until just beginning to soften, about 4 minutes. Season with salt and pepper.
- Stir in the arborio rice and cook until lightly toasted, about 2 minutes. Add the wine and cook, stirring, until it has evaporated, about 4 minutes.
- Stir in the broth and saffron, cover, and set the electric pressure cooker for 5 minutes on high pressure. It will take a couple of minutes for it to come to pressure.
- When the 5 minutes is up, immediately release the pressure. Carefully open the lid, stir in the cheese and remaining 1 tablespoon butter. Season the risotto to taste with salt and pepper, then serve topped with extra cheese.
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