Saffron risotto with spring onions and baked tomatoes recipe

Saffron Risotto with Spring Onions and Baked Tomatoes recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This saffron risotto with spring onions and baked tomatoes recipe is a delightful combination of flavors and textures. The creamy saffron-infused rice is perfectly complemented by the freshness of spring onions and the sweetness of baked tomatoes. It is a dish that showcases the vibrant colors and tastes of spring, making it a perfect choice for a light and refreshing meal. With its aromatic saffron, tender risotto, and juicy tomatoes, this recipe is sure to impress your taste buds.

Keywords: saffron risotto, spring onions, baked tomatoes, creamy, refreshing.

saffron risotto with spring onions and baked tomatoes recipe details

Saffron risotto with spring onions and baked tomatoes recipe, recipe Rating: 4.9
Number of votes:139 

Ingredients

1	red onion, fiinely chopped
1 clove(s)	garlic, minced
50 g	butter
100 g	risotto rice, e.g. Arborio or Vialone
50 g	dry white wine
300 ml	chicken stock
1 pinch(es)	saffron
60 g	freshly grated Parmesan cheese
1 bunch(es)	spring onions, trimmed
	butter
20	cherry tomatoes
4 sprig(s)	thyme
2 sprig(s)	rosemary
2 clove(s)	garlic, crushed
	olive oil
	salt and pepper
	sugar

Instructions

Grease the bottom of a small casserole dish with olive oil. Add the tomatoes, crushed garlic cloves, thyme and rosemary and sprinkle with salt, sugar and pepper. Bake in the oven at 180░C for 20 minutes.

In a saucepan heat some butter and sautee onion and minced garlic until soft. Add the rice and cook stirring until lucent. Deglaze with the white wine and boil down. Add the saffron and 1/3 of the stock and bring to a boil. Simmer until the stock has been soaked up by the rice, stirring occasionally. Gradually add the remaining stock and cook until the rice is done, but still a bit firm to the bite. Fold in the Parmesan cheese and a knob of butter. Check seasoning and correct if necessary.

Blanche the spring onions, then put in ice water. Drain and pat dry. Heat a knob of butter in a pan , add the spring onions and toss until well coated. Season with salt.

Serve the risotto garnished with the spring onions and the baked tomatoes.

Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a