Pea,saffron and zucchini risotto
12
Points®
Total time: 40 min • Prep: 5 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Earthy saffron, juicy peas and a sprinkling of parmesan make this vegetarian risotto a real crowd-pleaser. A side salad seals the satisfaction deal
Ingredients
Vegetable stock
3 cup(s)
Dried saffron
¼ tsp, strands
Olive oil
1 tbs
Brown onion
1 small, finely chopped
Garlic
2 clove(s), crushed
Sweet-style white wine
⅔ cup(s)
Frozen green peas
1 cup(s)
Grated parmesan cheese
½ cup(s)
Zucchini
3 medium, trimmed, coarsely grated
Fresh lemon rind
1 tsp, finely grated
Arborio rice
1¼ cup(s)
Instructions
1
Combine stock and saffron in a small saucepan over medium heat. Cover and bring to the boil. Reduce heat to low and simmer, covered, until required.
2
Meanwhile, heat oil in a large, heavy-based saucepan over medium heat. Add onion and cook, stirring, for 2 minutes. Add garlic, zucchini and rind and cook, stirring, for 2 minutes.
3
Add rice and stir to coat. Cook, stirring, for 2 minutes or until rice is opaque. Add wine and bring to the boil. Reduce heat to medium and add hot stock, a ladle (½ cup/125ml) at a time, stirring continuously, until all the liquid is absorbed. (This should take about 15–18 minutes. The rice should be tender but firm and the risotto creamy).
4
Add peas and cook, stirring, for 2 minutes. Serve risotto sprinkled with parmesan.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.