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Simple Saffron Risotto


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  • Author: Rachael Hooper
  • Total Time: 40 minutes
  • Yield: 2 servings 1x

Description

This easy saffron risotto is cozy and simple in the best ways. It’s the perfect side to your favorite protein.


Ingredients

Scale
  • 2 Tbsp olive oil
  • 1 medium red onion (finely diced)
  • 2 cloves garlic (minced)
  • 1 cup risotto rice (arborio, carnaroli…)
  • 1/2 cup dry white wine
  • 3 cups vegetable stock
  • pinch saffron threads or powder (I used about 12 threads)
  • 1 cup finely grated parmesan (or vegan alternative)
  • 1 Tbsp dried chive flowers

Instructions

  1. Heat the olive oil in a medium, heavy-based saucepan over low heat.
  2. Cook the onion until softened, then add the garlic and cook a further two to three minutes, just until fragrant. You don’t want it to brown.
  3. Stir in the rice to coat with oil, then add the white wine and stir until evaporated.
  4. Add the stock all at once, and stir in the saffron.
  5. Cover and cook over very low heat, stirring every ten minutes, until the rice is cooked and it has the desired consistency. It should be loose but not liquid.
  6. Stir through the parmesan and ladle the risotto into shallow bowls.
  7. Sprinkle with chive flowers before serving. (optional)
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Side
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