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🍽️ Saffron Risotto with Oven Tomatoes and Blanched Spring Onion Leek

801 kcal · 70 min · 4 servings

Ingredients

• 1 onion(s)
• 1 clove(s) of garlic
• 50 g butter
• 100 g risotto rice
• 50 g white wine
• 1 pinch(es) of saffron
• 300 ml broth
• 60 g parmesan
• 1 bunch spring onion(s) (spring onion leek)
• butter
• salt
• 20 cherry tomato(es)
• olive oil
• sugar
• salt and pepper
• 4 sprig(s) of thyme
• 2 sprig(s) of rosemary
• 2 clove(s) of garlic (crushed)

Instructions

1. 1. Dice the onion and garlic into fine cubes.
2. 2. Melt the butter in a pot and sauté the onion and garlic mixture in it.
3. 3. Add the risotto rice and stir until the grains look slightly translucent.
4. 4. Deglaze the pot with the white wine.
5. 5. Let the wine liquid evaporate almost completely.
6. 6. Stir in the saffron and two-thirds of the warm vegetable broth.
7. 7. Let the risotto simmer on low heat.
8. 8. Stir occasionally.
9. 9. Gradually add the remaining broth.
10. 10. Cook the rice until it is al dente (firm to the bite).
11. 11. Fold in the Parmesan.
12. 12. Season the risotto with salt and pepper if needed.
13. 13. Grease a baking dish with a little olive oil.
14. 14. Place the cherry tomatoes in the prepared dish.
15. 15. Season the tomatoes with salt, sugar, pepper, thyme, rosemary, and crushed garlic cloves.
16. 16. Preheat the oven to 180 degrees Celsius (conventional heat).
17. 17. Bake the tomatoes in the preheated oven for 20 minutes.
18. 18. Clean the spring onions.
19. 19. Wash the spring onions thoroughly.
20. 20. Blanch the spring onions briefly in boiling water.
21. 21. Cool the spring onions in ice water to preserve their color.
22. 22. Reheat the spring onions in a pan with butter.
23. 23. Season the spring onions with salt.
24. 24. Plate the risotto.
25. 25. Decorate the dish with the oven tomatoes and the blanched spring onion leek.

Nutrition per serving

• kcal: 801
• Protein: 17 g · Fett/Fat: 55 g · Carbs: 56 g