Saffron Risotto
with Broiled Fennel and Zucchini
Golden saffron brings the glamour to this oozy, creamy risotto dish but don't underestimate the fennel! It's fresh, crisp flavour has just a hint of licorice and, combined with the saffron's sweet, aromatic hit, makes this dish very special!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
0.1 g
Saffron
2 unit
Vegetable Broth Concentrate
227 g
Zucchini
1 unit
Lemon
1 unit
Shallot
10 g
Garlic
170 g
Arborio Rice
170 g
Fennel, sliced
28 g
Parmesan Cheese, shredded
(Contains Milk)
10 g
Parsley
Not included in your delivery
2 tbsp
Butter*
(Contains Milk)
Oil*
Nutrition Values
Utensils
Instructions
Preheat the broiler to high (to broil the veggies).
Wash and dry all produce. In a medium pot, combine 4 cups water, broth concentrates and saffron. Bring to a gentle simmer over medium-low heat. Slice the zucchini into 1/2-inch rounds. Zest, then cut the lemon into wedges. Finely chop the shallot. Mince or grate the garlic. Roughly chop the parsley.
Heat a large pan over medium heat. Add the butter and shallot. Cook, stirring occasionally, until the shallot softens, 3-4 min.
Add the rice and garlic to the pan. Stir for 1 min. Add 1 cup broth. Cook, stirring until all the broth has been absorbed by the rice. Continue adding 1 cup broth at a time, stirring constantly, until the rice is tender and the risotto looks like the texture of rice pudding, 25-28 min.
Meanwhile, toss the fennel and zucchini on a baking sheet with a drizzle of oil. Broil in the centre of the oven, turning the veggies over halfway through cooking, until golden-brown, 6-7 min.
If the rice has thickened up, stir in 1/2 cup water to return its texture to a rice pudding consistency. Stir the veggies, lemon zest and Parmesan into the risotto. Season with salt and pepper.
Divide the risotto between bowls. Sprinkle with parsley and squeeze over a lemon wedge.
