Gluten-Free, Vegetarian Saffron Risotto

Hello!

I’ve only recently discovered saffron! This is the first recipe I’ve tried it in and I must say – I’m a fan! The saffron adds a nice buttery colour to the dish and adds a sort of earthy flavour. It’s strong so you only need to add a little bit!

SaffronRissottoThis recipe is gluten-free, corn-free, wheat-free and vegetarian! I hope you enjoy the recipe, it makes a great dinner :)

Gluten-Free, Vegetarian Saffron Risotto

Ingredients

  • 4 cups vegetable stock
  • 75g unsalted butter
  • 2 tbs olive oil
  • 1 small brown onion, halved, finely chopped
  • 1/2 celery stick, finely chopped
  • 2 garlic cloves, crushed
  • 1 & 3/4 cups Arborio Rice
  • Pinch of saffron threads
  • 1 cup finely grated fresh parmesan
  • Salt & freshly ground black pepper

Method

  1. Bring the stock to the boil in a saucepan. Reduce heat and hold at a gentle simmer.
  2. In a separate large saucepan, heat the butter and oil in a large saucepan over low heat.
  3. Add the onion, celery and garlic, and cook, stirring, for 5 minutes or until onion softens.
  4. Add the rice and cook, stirring, over medium heat for 1-2 minutes.
  5. Add 1/2 cup of stock to the rice mixture and use a wooden spoon to stir until the liquid is completely absorbed.
  6. Continue to add the stock, 1/2 cup at a time, stirring constantly and allowing the liquid to be absorbed before adding the next cup.
  7. Cook until the rice is just tender and the risotto is creamy (this will take about 25 minutes).
  8. Add the saffron, cook, stirring, for 3 minutes or until well combined and heated through.
  9. Remove from heat and stir in the parmesan.
  10. Season with salt and pepper.
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