Saffron and Tomato Risotto

Saffron & Tomato Risotto

A light, very more-ish vegetarian risotto. Tastes wonderful and has a superb colour! Low in kilojoules and saturated fat.

Prep Time10 minutes
Cook Time25 minutes
Servings4 people


  • 1 large pinch of saffron threads
  • 20 ml boiling water
  • 20 ml extra-virgin olive oil
  • 1 onion finely-chopped
  • 1 1/3 cups Arborio rice
  • 1/2 cup dry white wine
  • 5 cups salt-reduced vegetable stock
  • 1 cup hot water to replace stock if it’s too salty
  • 2 tomatoes diced
  • 1/2 tsp fennel seeds crushed
  • 1/4 cup grated parmesan
  • 3 cups salad greens to serve


  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.


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