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  • Risotto with peas and saffron recipe

Risotto with peas and saffron recipe

Posted on May 18th, 2022
by Matthew
Categories:
  • Recipes

Risotto with Peas and Saffron recipe


⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.


By thesmartcookiecook.com
A recipe of Risotto with peas and saffron recipe. Read more below.
Risotto with peas and saffron recipe, recipe Rating: 4.5
Number of votes:102



Ingredients

1 medium onion, chopped
3 tbsp butter
200 g frozen peas
350 g rice
2 l vegetable broth
2  saffron threads, soaked in warm water, strained
4 tbsp Parmesan cheese, grated
salt and pepper, to taste

Instructions

Prepare the vegetable stock.

Sauté the onion in half of the butter until softened. Add all the rice and quickly toast the grains in the hot butter and onion for 1 minute.

Add the first 3 ladles of hot stock and stir together thoroughly. Add all the peas except stir together. As the rice is cooking begin to add more stock and stir thoroughly together.

When the risotto is cooked thoroughly, take it off the heat.

Stir in the remaining butter and the strained infusion from the saffron threads. Season to taste and add the cheese. Stir thoroughly, then cover and leave to stand for four minutes.


Preparation time:

ca. 30 min
Grade of difficulty:
easy
Calories per portion:
n/a

Related posts:

Risotto alla zucca recipe Risotto agli spinaci recipe Saffron rice with crab meat recipe Saffron risotto with lemon rind recipe


Reference: Risotto with peas and saffron recipe

Recipe type: xarchivex

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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