Risotto with Saffron and Peas
A colourful Italian rice dish, cooked in a flavourful stock.
Ingredients
5 1⁄2 cupsVegetable Broth
3 threads saffron
2 tbsp butter
1 1⁄2 cups arborio or other medium grain rice
2 tspToasted Onion
1⁄3 cup dry white wine, optional
1⁄2 cup frozen peas
Preparation
- In Multipurpose Pot - 8 cup, heat Vegetable Bouillon and saffron to a gentle simmer. Reduce temperature and keep hot.
- Heat Multipurpose Pot 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 Information
Per serving: Calories 250, Fat 8 g (Saturated 4 g, Trans 0.2 g), Cholesterol 15 mg, Sodium 1130 mg, Carbohydrate 32 g (Fibre 2 g, Sugars 3 g), Protein 10 g.
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