Saffron Risotto Primavera
A traditional Italian way to cook rice which results in a creamy side dish
Yield
4 servingsPrep
10 minCook
30 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
mushrooms
fresh, sliced |
|
| ½ | cup |
sweet red bell peppers
diced |
|
| ½ | cup |
zucchini
sliced |
|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
rice
uncooked |
|
| 1 | pinch |
saffron threads
|
*
|
| ¼ | cup |
white wine
dry |
*
|
| 1 | cup |
stock
|
|
| 2 | tablespoons |
Parmesan cheese
grated |
|
| 2 | teaspoons |
parsley leaves
fresh, snipped |
|
| ⅛ | teaspoon |
white pepper
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
mushrooms
fresh, sliced |
|
| 118 | ml |
sweet red bell peppers
diced |
|
| 118 | ml |
zucchini
sliced |
|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
rice
uncooked |
|
| 1 | pinch |
saffron threads
|
*
|
| 59 | ml |
white wine
dry |
*
|
| 237 | ml |
stock
|
|
| 3E+1 | ml |
Parmesan cheese
grated |
|
| 1E+1 | ml |
parsley leaves
fresh, snipped |
|
| 0.6 | ml |
white pepper
ground |
|
Directions
Best served hot, as this dish doesn't wait.
Cook mushrooms, zucchini, and red pepper until tender crisp in large skillet over medium-high heat.
Remove vegetables; set aside. Cook onions in same skillet until soft.
Add rice and saffron; stir 2 to 3 minutes.
Add wine and stir until absorbed. Stir in broth.
Cook, uncovered, stirring frequently, until broth is absorbed.
Continue stirring and add 2 cups water, allowing the first cup to be absorbed before adding the second.
Cook until rice is tender and mixture has a creamy consistency.
It will take approximately 25 to 30 minutes.
Stir in cheese, parsley, white pepper, and reserved vegetables.
Serve immediately.
