← All recipes

🍽️ Saffron Risotto with Dried Tomatoes

546 kcal · 30 min · 4 servings

Ingredients

• 50 g shallots
• 2 peeled garlic cloves
• 20 g dried tomato in oil
• 100 g spring onions
• 20 g saffron threads
• 40 g butter
• 2 tbsp olive oil
• 125 g risotto rice
• 125 ml white wine
• 500 ml vegetable stock
• salt
• pepper from the mill

Instructions

1. 1. Dice the shallots into small cubes.
2. 2. Lightly press the garlic cloves.
3. 3. Cut the dried tomatoes into thin strips.
4. 4. Wash and clean the spring onions.
5. 5. Slice only the white and light green parts of the spring onions diagonally into ½ cm thick strips.
6. 6. Soak the saffron threads in 100 milliliters of lukewarm water.
7. 7. Heat 20 grams of butter and oil in a pot.
8. 8. Sauté the shallots and garlic over medium heat for 1 minute until translucent.
9. 9. Add the rice to the pot and sauté for another 1 minute.
10. 10. Deglaze the dish with wine.
11. 11. Boil the liquid down to half its volume.
12. 12. Pour in 250 milliliters of hot stock.
13. 13. Cook the risotto for 18 to 20 minutes.
14. 14. Stir the risotto occasionally and gently.
15. 15. Gradually add the remaining hot stock.
16. 16. Remove the garlic 10 minutes before the end of the cooking time.
17. 17. Add the dried tomatoes and the saffron threads along with the soaking liquid.
18. 18. Season the risotto with salt and pepper.
19. 19. Fold in the spring onions and the remaining butter shortly before the end of the cooking time.

Nutrition per serving

• kcal: 546
• Protein: 7 g · Fett/Fat: 27 g · Carbs: 57 g