Risotto with Saffron and Peas

Risotto with Saffron and Peas Risotto with Saffron and Peas A colourful Italian rice dish, cooked in a flavourful stock.
A colourful Italian rice dish, cooked in a flavourful stock.
  • 2 min prep
  • 29-39 minutes
  • 250 calories
  • $0.95
  • Gluten Free
  • Vegetarian

Ingredients


Makes: 4 servings
  • 5 1/2 C (1 3/8 L) Vegetable Broth, prepared
  • 3 threads saffron
  • 2 Tbsp (30 ml) butter
  • 1 1/2 C (375 ml) arborio or other medium grain rice
  • 2 tsp (10 ml) Toasted Onion
  • 1/3 C (80 ml) dry white wine, optional
  • 1/2 C (125 ml) frozen peas

Preparation


 
  • In Multipurpose Pot - 8 C, heat Vegetable Bouillon and saffron to a gentle simmer. Reduce temperature and keep hot.
  • Heat Multipurpose Pot - 12 C to medium; melt butter, add rice and Toasted Onion. Stir and cook for about 2 minutes, or until rice begins to turn translucent. Add dry white wine, if using, and cook until wine has evaporated.
  • Add 1 ladle full of Bouillon to rice, stir and cook until stock is absorbed. Continue to add Bouillon to rice, 2 - 3 ladles at a time, stirring and cooking after each addition until liquid is absorbed. Stop adding Bouillon once rice is tender, but still firm (al dente). This process will take 20 - 30 minutes. Remove from heat.
  • Stir in thawed peas, cover and allow to sit for 5 minutes. Stir and serve warm.
Nutritional Serving Size
Calories 250
Fat 8 g
Saturated Fat 4 g
Transfat 0.2 g
Cholesterol 15 mg
Sodium 1130 mg
Carbohydrates 32 g
Fibre 2 g
Sugar 3 g
Protein 10 g

Shop this recipe...

Multipurpose Pot - 12 C
$88.00
Multipurpose Pot - 8 C
$69.00
Toasted Onion
$8.00
Vegetable Broth Mix
$12.00