Pea And Saffron Risotto Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat olive oil over medium heat. Add chopped onion and cook until translucent.
• STEP 2.Add Arborio rice to the pan and stir to coat the grains with oil. Cook for a few minutes until the rice becomes slightly translucent.
• STEP 3.In a separate saucepan, heat vegetable broth and keep it warm.
• STEP 4.Add white wine to the rice and cook until it is absorbed. Then, add a ladleful of warm vegetable broth to the rice and stir until it is absorbed.
• STEP 5.Continue adding the broth, one ladleful at a time, stirring constantly, until the rice is cooked al dente. This process will take about 20 minutes.
• STEP 6.Meanwhile, in a small bowl, dissolve saffron threads in a tablespoon of warm water.
• STEP 7.Add the saffron mixture and frozen peas to the risotto. Stir well and cook for another 2-3 minutes until the peas are heated through.
• STEP 8.Remove the risotto from heat and stir in grated Parmesan cheese and butter. Season with salt and pepper to taste.
• STEP 9.Let the risotto rest for a few minutes before serving. Garnish with fresh parsley and additional grated Parmesan cheese, if desired.
• STEP 10.Serve the pea and saffron risotto hot and enjoy!

Cooking Tips

• Use Arborio rice or another short-grain rice variety for the best results.
• Make sure to stir the risotto constantly to prevent it from sticking to the pan.
• If you prefer a vegetarian version, use vegetable broth instead of chicken broth.
• For a creamier texture, you can add a splash of heavy cream at the end.
• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Leftover risotto can be reheated in a saucepan with a splash of broth or water.
• Serve the pea and saffron risotto as a main dish or as a side dish with grilled chicken or fish.
• Garnish with fresh herbs, such as parsley or basil, for added freshness and flavor.