Saffron and Tomato Risotto with Roasted Vegetables
DATE: September 27, 2022
Featured product
Saffron and Winding Road
Saffron Sea Salt
- 1½ cups arborio rice
- 2 tbsp olive oil or butter
- 1 large shallot, finely chopped
- ½ tsp saffron threads
- 1 tsp smoked paprika
- ¼ cup dry white wine
- 6 cups stock (vegetable or chicken, etc.)
- 2 ripe plum tomatoes, chopped into 1⁄2-inch dice
- 1 tsp Healthy On You® Saffron and Winding Road sea salt
- black pepper
- Parmesan cheese (optional)
- Microgreens for garnish (optional)
FOR THE ROASTED VEGETABLES
- 1 tbsp olive oil
- 1 small zucchini, chopped
- 2 cups cherry tomatoes
- 4 garlic cloves, peeled and smashed
- 1 cup crimini or "baby bella" mushrooms, sliced
- 1 tsp Healthy On You® Saffron and Winding Road sea salt
Directions
- Roast the Vegetables: Preheat the over to 375°F. In a large bowl, combine the whole cherry tomatoes, zucchini, mushrooms, and olive oil. Combine well and spread out evenly on a baking sheet and sprinkle with the Saffron and Winding Road sea salt
- Roast the vegetables for 15 minutes until the tomato skins blister and zucchini mushroom are tender. Remove from oven.
- For the Risotto: In a small saucepan, warm the saffron and wine over moderate heat for one minute.
- Heat the stock in a medium saucepan and add the Saffron and Winding Road sea salt; set aside.
- In a large sauté pan, heat the olive oil over medium heat; add the shallots and cook until translucent, 2-3 minutes.
- Add the rice, smoked paprika and combine with the with the shallots. Continue to stir the rice until it becomes translucent at the edges of the grains.
- Add the wine and saffron mixture (it should be bright yellow in color) and stir well.
- When the wine absorbs into the rice, about 1-2 minutes, add a ladle full (about ¾ cups) of stock at a time. The stock should slightly
- Gently boil the rice, stirring, until the liquid is absorbed.
- Repeat this procedure, adding the hot stock one cup at a time, until it is all used and the rice is tender but firm.
- Fold in the tomatoes and season with more Saffron and Winding Road sea salt and pepper. Top with the roasted vegetables and sprinkle with Parmesan cheese; garnish with the microgreens and serve at once.
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