Saffron risotto with spring onions and baked tomatoes recipe
Saffron Risotto with Spring Onions and Baked Tomatoes recipeThis article was published by: Matthew
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|1||red onion, fiinely chopped|
|1 clove(s)||garlic, minced|
|100 g||risotto rice, e.g. Arborio or Vialone|
|50 g||dry white wine|
|300 ml||chicken stock|
|60 g||freshly grated Parmesan cheese|
|1 bunch(es)||spring onions, trimmed|
|2 clove(s)||garlic, crushed|
|salt and pepper|
InstructionsGrease 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.
ca. 20 min
Cooking / Baking Time:
ca. 30 min
Grade of difficulty:
Calories per portion:
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Reference: Saffron risotto with spring onions and baked tomatoes recipe
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