Pea And Saffron Risotto Recipe

Recipe By Slurrp

Pea and saffron risotto is a creamy and flavorful Italian dish made with Arborio rice, peas, and saffron. The saffron adds a unique and aromatic flavor to the dish, while the peas provide a fresh and vibrant taste. This risotto is cooked slowly, allowing the rice to absorb the flavors of the saffron and peas, resulting in a rich and satisfying meal. It is perfect for a cozy dinner or a special occasion.

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Vegdiet
35minstotal
5minsPrep
30minsCook
35m.total
5m.Prep
30m.Cook
Pea And Saffron Risotto
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Ingredients for Pea And Saffron Risotto Recipe

  • 1/4 tablespoon Olive Oil
  • 1/4 Small Onion, Finely Chopped
  • 0.38 cup Arborio Rice
  • 1 cup Vegetable Broth, Warmed
  • 0.13 cup White Wine
  • 0.06 teaspoon Saffron Threads
  • 1/4 tablespoon Warm Water
  • 1/4 cup Frozen Peas
  • 0.13 cup Grated Parmesan Cheese
  • 1/2 tablespoon Butter
  • As required Salt And Pepper To Taste
  • as per your need Fresh Parsley, For Garnish

Directions: 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.
Nutrition
value
673
calories per serving
10 g Fat27 g Protein113 g Carbs17 g FiberOther

Current Totals

  • Fat
    10g
  • Protein
    27g
  • Carbs
    113g
  • Fiber
    17g

MacroNutrients

  • Carbs
    113g
  • Protein
    27g
  • Fiber
    17g

Fats

  • Fat
    10g

Vitamins & Minerals

  • Calcium
    368mg
  • Iron
    8mg
  • Vitamin A
    397mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    108mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    40mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    171mg
  • Manganese
    2mg
  • Phosphorus
    515mg
  • Selenium
    18mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp