SAFFRON RISOTTO WITH PEAS AND ROASTED TOMATOES
Saffron Risotto with Peas & Roasted Tomatoes
Yield: 6
Prep time: Cook time: Total time:
Ingredients:
- 1 tbsp olive oil
- 1/2 cup cherry tomatoes
- 3 sprigs thyme
- 3 tbsp unsalted butter
- 1 large shallot, finely minced
- 2 garlic cloves, finely minced
- 1 1/2cup Arborio rice
- 5-6 cups vegetable broth
- 1/4 tsp saffron
- 1/2 cup dry white wine
- 1 cup frozen peas
- 1/2 lemon, juiced
- 1/4cup grated parmesan
- salt & pepper
- 1 tbsp pine nuts for garnish
Instructions:
- In a medium saucepan, bring 5 cups of vegetable broth to boil over medium-high heat. Pour one ladel of vegetable both in a small bowl and whisk in ¼ tsp of saffron. Set aside.
- Heat olive oil over medium heat in a small skillet and add cherry tomatoes, thyme and salt. Combine and cover for 3 minutes until the tomatoes pop and are perfectly cooked. Take off the heat and set aside.
- In a dutch oven, heat over medium heat. Melt the butter then add shallots and cook for 3 minutes until shallots are translucent but not browned. Add garlic and cook 1 minute until fragrant. Add rice and combine so that the rice is coated in the butter then add wine and 1tsp salt & ½ tsp black pepper until most of the liquid is absorbed. Transfer 1 ladle of vegetable broth & saffron broth to rice mixture from saucepan. Stir often until most of liquid is absorbed. Repeat process until 5 cups of broth have been added and almost absorbed and the rice is al dente and not crunchy. At this point, add the frozen peas and ½ cup of vegetable broth along with lemon juice, parmesan and combine. Salt & pepper to taste. Serve in a bowl or plate, top with roasted tomatoes and pine nuts. Enjoy!