Tomato Risotto with Saffron
Ingredients
The Risotto
-
1
lb
cherry or grape tomatoes
-
1
tablespoon
olive oil
-
1
medium
white or yellow onion, diced
-
2
tablespoons
olive oil
-
4-6
cloves
garlic, rough chopped
-
1
teaspoon
dried thyme (or 1 tablespoon fresh)
-
1½
cups
arborio rice or Spanish short-grain rice
-
1
pinch
saffron
-
½
teaspoon
salt
-
½
teaspoon
pepper
-
¼
teaspoon
smoked paprika
-
6-8
cups
veggie stock or chicken stock, warmed
-
1
tablespoon
butter
-
¼
cup
grated parmesan
Garnishes
-
to taste
Italian parsley (or basil)
-
to taste
lemon zest
-
to taste
chili flakes
Optional Seared Prawns
-
16
ounces
large shrimp, raw, peeled, deveined
-
1
tablespoon
cumin
-
1
tablespoon
smoked paprika
-
2
teaspoons
granulated garlic
-
1
teaspoon
salt
-
to taste
oil for searing
Instructions
- Blister the tomatoes in a skillet with olive oil until they burst and soften.
- In a pot, sauté diced onion in olive oil until golden, then add garlic and thyme.
- Add the rice to the pot and sauté for one minute, then add warm stock, saffron, and smoked paprika.
- Simmer until most of the liquid is absorbed, then add the blistered tomatoes and their juices.
- Continue adding stock gradually, stirring frequently, until the rice is tender and creamy.
- Stir in butter and parmesan, and season with salt, pepper, and optional chili flakes.
- Serve garnished with fresh herbs and lemon zest.
- If using prawns, coat them with spices and sear until cooked, then top the risotto with them.
Nutrition Facts (estimated)
Servings
4
Calories
435
Total fat
12.1g
Total carbohydrates
73.1g
Total protein
9g
Sodium
943.1mg
Cholesterol
11.2mg
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