Description
A vibrant and creamy saffron risotto infused with aromatic saffron threads, sun-dried tomatoes, fresh zucchini, and a blend of garlic and onion. This comforting Italian dish is cooked slowly with vegetable broth and white wine to achieve the perfect rich and creamy texture, finished off with fresh chives for a burst of flavor.
Ingredients
Scale
Vegetables
- 1/2 cup Sun-Dried Tomatoes
- 2 cloves Garlic
- 1/2 Onion
- 1 Zucchini
- Fresh Chives to taste
Liquids & Oils
- 2 tablespoons Extra-Virgin Olive Oil
- 3 cups Vegetable Broth
- 1 cup White Wine
Grains & Spices
- 1 cup Arborio Rice
- 1/2 teaspoon Saffron Threads
- Sea Salt to taste
- Freshly Ground Black Pepper to taste
Instructions
- Hydrate Sun-Dried Tomatoes: Place 1/2 cup of sun-dried tomatoes in a bowl and cover with boiling water. Let them soak to soften while preparing other ingredients.
- Prepare Aromatics: Finely mince 2 cloves of garlic and dice 1/2 onion into small pieces for even cooking.
- Cut Zucchini: Thinly slice 1 zucchini. Stack the slices, then cut them in half horizontally and again vertically to create 4 evenly-sized pieces from each slice.
- Heat Broth: Pour 3 cups of vegetable broth into a saucepan and keep it warm over low to medium heat for gradual absorption during risotto cooking.
- Warm Olive Oil and Cook Onion & Garlic: In a separate frying pan over medium heat, warm 2 tablespoons of extra-virgin olive oil for about 2 minutes. Add the minced onion and garlic, stirring to soften and release their aromas for approximately 3 minutes.
- Add Zucchini: Incorporate the chopped zucchini into the pan, stirring well and cooking for an additional 3 minutes until tender but still slightly crisp.
- Add Sun-Dried Tomatoes and Season: Drain the hydrated sun-dried tomatoes and add them to the pan. Season the mixture with sea salt and freshly ground black pepper to taste, stirring to combine flavors.
- Add Rice and Saffron: Stir in 1 cup of Arborio rice and 1/2 teaspoon of saffron threads, mixing thoroughly to coat the rice with oil and toast it gently for about 2 minutes, enhancing its flavor.
- Deglaze with White Wine: Pour in 1 cup of white wine and continuously stir the rice until the wine is fully absorbed, adding depth to the risotto.
- Gradually Add Broth: Begin adding the warm vegetable broth in 1/2 cup increments, stirring constantly. Wait until each addition is absorbed before adding the next. This slow incorporation ensures creamy rice texture and proper cooking.
- Final Cooking: After the last addition of broth, cook the risotto for another 1-2 minutes, stirring until the desired creamy consistency is achieved.
- Garnish and Serve: Remove the risotto from heat and sprinkle freshly chopped chives on top. Serve the saffron risotto immediately for best flavor and texture enjoyment.
Notes
- Use warm broth throughout the cooking process to ensure even cooking and avoid temperature drops.
- Keep stirring the risotto continuously to release the rice’s starch for a creamy texture.
- Adjust seasoning at the end according to taste preferences.
- For a richer flavor, you may add a knob of butter or grated Parmesan cheese if not following a vegan diet.
- Serve immediately since risotto is best enjoyed fresh and creamy; it can thicken if left to cool.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: saffron risotto, zucchini risotto, sun-dried tomatoes, Italian risotto recipe, creamy risotto, vegetarian risotto
