Lemon Saffron Risotto
Main Course, Main Dish, Side Dish
lemon risotto, saffron risotto
Lemon, saffron, fennel and asparagus flavor this risotto recipe sometimes called Milanese, but sans the parmesan making it vegan.
extra-virgin olive oil
, thinly sliced
, cut into 2-inch pieces
Coarse sea salt & fresh ground pepper
low-sodium vegetable stock
vegan butter or olive oil
, thinly sliced
, soaked in 2 tablespoons hot water
dry white wine
fresh lemon zest
coarse sea salt
fresh lemon juice
Preheat oven to 400°F.
In a medium bowl, toss together the olive oil, fennel and asparagus. After fully coated, season liberally with coarse sea salt and ground black pepper.
Remove mixture from the bowl to a rimmed baking sheet, leaving excess oil in the mixing bowl.
Roast for 12-14 minutes or until vegetables are soft and even a little crispy. Remove and set aside.
In a small saucepan, heat the vegetable stock over low heat, keep on low heat.
In a large skillet, melt the butter and add the onion over medium-low heat. Sauté until soft and fragrant, approximately 4 minutes.
Add the garlic, sauté another 2 minutes before adding the risotto rice. Toast rice grains to coat in butter and toast until lightly brown, approximately 3-4 minutes.
Add the soaked saffron threads and white wine, stirring well. Continue to cook on medium-low heat.
When liquid is gone and rice is dry, add 1 cup of the vegetable broth. Stir continuously until all is absorbed. Continue to add broth in 1 cup increments until gone and risotto is creamy and plump.
Stir in the lemon zest, salt, roasted vegetables, and toasted pine nuts. Right before serving, squeeze fresh lemon juice over risotto.
If you’ve tried this recipe, come back and let us know how it was in the comments or ratings.
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