Saffron and Tomato Risotto

posted in: Main Meals | 0
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Saffron & Tomato Risotto
A light, very more-ish vegetarian risotto. Tastes wonderful and has a superb colour! Low in kilojoules and saturated fat.
Course Main Dish
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Instructions
  1. Place saffron threads and boiling water in a small bowl. Set aside to soak for 5 mins.
  2. Heat oil in a large frying pan on medium. Cook onion for 4-5 mins, until softened. Add rice and stir to coat grains.
  3. Add wine, saffron and soaking liquid and stir for 1-2 mins, until evaporated.
  4. Add stock mixture, one ladle at a time, allowing liquid to absorb between additions, stirring, for 18-20 mins, until rice is creamy and cooked but firm to bite.
  5. Add tomato and fennel seeds and cook for 1 min until heated through.
  6. Scatter over parmesan and serve with salad.
Recipe Notes

In each serve: 1471 kilojoules, 8 g protein, 7g total fat (2g sat. fat), 59 g carbohydrate (5 g sugar), 3 g fibre, 897 mg sodium.

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