Lemon Saffron Risotto
User Reviews
4.9
42 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
50 mins
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Servings
6
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Calories
334 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian
Lemon Saffron Risotto
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Lemon, saffron, fennel and asparagus flavor this risotto recipe sometimes called Milanese, but sans the parmesan making it vegan.
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Ingredients
Roasted Vegetables:
- 2 teaspoons extra-virgin olive oil
- 1 fennel bulb , thinly sliced
- 1 bunch asparagus , cut into 2-inch pieces
- Coarse sea salt & fresh ground pepper
Risotto:
- 4 cups low-sodium vegetable stock
- 3 tablespoons vegan butter or olive oil
- 1 cup white onion , chopped
- 3 cloves garlic , thinly sliced
- 1 ½ cups arborio rice
- ½ teaspoon saffron threads , soaked in 2 tablespoons hot water
- ¾ cup dry white wine
- 2 teaspoons fresh lemon zest , grated
- 1 teaspoon coarse sea salt
- 2 tablespoons pine nuts , toasted
- 2 tablespoons fresh lemon juice
Instructions
- Preheat oven to 400°F.
- In a medium bowl, toss together the olive oil, fennel and asparagus. After fully coated, season liberally with coarse sea salt and ground black pepper.
- Remove mixture from the bowl to a rimmed baking sheet, leaving excess oil in the mixing bowl.
- Roast for 12-14 minutes or until vegetables are soft and even a little crispy. Remove and set aside.
- In a small saucepan, heat the vegetable stock over low heat, keep on low heat.
- In a large skillet, melt the butter and add the onion over medium-low heat. Sauté until soft and fragrant, approximately 4 minutes.
- Add the garlic, sauté another 2 minutes before adding the risotto rice. Toast rice grains to coat in butter and toast until lightly brown, approximately 3-4 minutes.
- Add the soaked saffron threads and white wine, stirring well. Continue to cook on medium-low heat.
- When liquid is gone and rice is dry, add 1 cup of the vegetable broth. Stir continuously until all is absorbed. Continue to add broth in 1 cup increments until gone and risotto is creamy and plump.
- Stir in the lemon zest, salt, roasted vegetables, and toasted pine nuts. Right before serving, squeeze fresh lemon juice over risotto.
- If you’ve tried this recipe, come back and let us know how it was in the comments or ratings.
Equipments used:
Nutrition Information
Show Details
Calories
334kcal
(17%)
Carbohydrates
49g
(16%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Sodium
1038mg
(43%)
Potassium
296mg
(8%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
408IU
(8%)
Vitamin C
9mg
(10%)
Calcium
34mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 49g | 16% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 1038mg | 43% |
| Potassium | 296mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 408IU | 8% |
| Vitamin C | 9mg | 10% |
| Calcium | 34mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
42 reviews
Excellent
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