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Saffron Risotto With Vegetables

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The frangrant dish of saffron Risotto with vegetables is surely a gastranomical treat for your tastebuds. Aroma of saffron makes the dish irresistible and tangy orange gives a zest to saffron Risotto with vegetables. Its helathy too so indulge into eating it without a guilt!
  Virgin olive oil 1 Tablespoon
  Arborio rice 1 Cup (16 tbs)
  Finely chopped onions 1⁄2 Cup (8 tbs)
  Chopped shitake mushroom 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Dijon mustard 1 Teaspoon
  Crushed saffron 1⁄2 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Ground cloves 1 Pinch
  Vegetable stock/Defatted chicken stock 3 Cup (48 tbs)
  Orange juice 1⁄4 Cup (4 tbs)
  Grated orange rind 1 Teaspoon
  Peas 1⁄4 Cup (4 tbs) (Fresh / Frozen)
  Plum tomato 1 , diced
  Chopped fresh thyme 1 Teaspoon
  Chopped fresh basil 2 Tablespoon
  Salt To Taste
  Black pepper To Taste

In a large microwave-safe bowl, microwave the oil for 1 minute on high.
Stir in the rice, onions, mushrooms, garlic, mustard, saffron, nutmeg and cloves.
Microwave, uncovered, for 1 minute.
Stir in 2 cups of the stock, the orange juice and orange rind.
Microwave for 10 minutes, stirring once halfway through cooking.
Stir in the remaining 1 cup stock.
Microwave for 15 minutes, stirring once halfway through cooking.
Gently stir in the peas, tomatoes and thyme.
Microwave for 1 minute, or until heated through.
Stir in the basil; add salt and pepper to taste.

Recipe Summary

Side Dish

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Saffron Risotto With Vegetables Recipe