Risotto is one of my favourite autumn and spring meal options, and this pea, saffron & parmesan risotto is my new go-to. It’s simple but delicious, easy enough for a mid week meal but fancy enough for a dinner party with friends as well.
So, onto the risotto!
- 4 cups vegetable stock
- Small brown onion
- 2 cloves garlic
- 3tbs butter
- 2 cups arborio rice
- 1/2 cup white wine
- 1 1/2 cups peas
- Pinch of saffron threads
- 1 cup parmesan (or parmesan style cheese)
- Salt & pepper
- Bring the stock to boil in a saucepan then reduce to a simmer
- Finely dice the onion and leek and mince the garlic
- Heat the butter in a large saucepan then add the onion, leek and garlic and cook, stirring for 5 minutes
- Add the rice and stir to coat with the onion mix and cook for 2 minutes
- Add the white wine and stir until the liquid is absorbed
- Add a ladleful of stock and stir until absorbed, repeating until the rice is just tender and the risotto is creamy
- Add the peas and saffron and stir through, cooking for 3 minutes, or until cooked through
- Remove from the heat and stir through the grated parmesan and season with salt and pepper
I personally don’t eat parmesan because it’s not vegetarian friendly, so instead I use a rennet free parmesan-style cheese I get from my local health food store. It’s up to you though, if you normally use parmesan (or eat meat) then go for it! Real saffron is best as well, it has more flavour than imitation saffron which generally just provides the colour without the flavour, so it’s worth the extra few dollars to buy some. You can use it for more than just this risotto as well!
The other great thing about making risotto is that I have to crack open a bottle of wine, so it would be wasteful to not enjoy a glass while eating it as well! It’s a tough gig, isn’t it!
Are you a risotto fan? Fancy this pea, saffron & parmesan risotto tonight?
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