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HomeRecipesRisotto with Saffron and Peas
Risotto with Saffron and Peas
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A colourful Italian rice dish, cooked in a flavourful stock.


Ingredients
5 12 cups
Vegetable Broth
3
threads saffron
2 tbsp
butter
1 12 cups
arborio or other medium grain rice
2 tsp
Toasted OnionToasted Onion
13 cup
dry white wine, optional
12 cup
frozen peas

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (excludes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. In Multipurpose Pot - 8 cup, heat Vegetable Bouillon and saffron to a gentle simmer. Reduce temperature and keep hot.
  2. 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.
  3. 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.
  4. 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.

Risotto with Saffron and Peas
29 - 39 min
4 servings
$0.95/serving
What you'll need
Vegetable Broth MixVegetable Broth Mix
Vegetable Broth Mix
80 Reviews
$12.50
BEST SELLER
Toasted OnionToasted Onion
Toasted Onion
100 Reviews
$8.95
HomeRecipesRisotto with Saffron and Peas
Risotto with Saffron and Peas
Recipe description
Risotto with Saffron and Peas
Share it!

Ingredients
5 12 cups
Vegetable Broth
3
threads saffron
2 tbsp
butter
1 12 cups
arborio or other medium grain rice
2 tsp
Toasted OnionToasted Onion
13 cup
dry white wine, optional
12 cup
frozen peas
29 - 39 min
4 servings
$0.95/serving

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (excludes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. In Multipurpose Pot - 8 cup, heat Vegetable Bouillon and saffron to a gentle simmer. Reduce temperature and keep hot.
  2. 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.
  3. 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.
  4. Stir in thawed peas, cover and allow to sit for 5 minutes. Stir and serve warm.
What you'll need
Vegetable Broth MixVegetable Broth Mix
Vegetable Broth Mix
80 Reviews
$12.50
BEST SELLER
Toasted OnionToasted Onion
Toasted Onion
100 Reviews
$8.95
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.