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Saffron Risotto

Saffron Risotto

with Broiled Fennel and Zucchini

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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!

Tags:Veggie
Allergens:Milk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

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

(ContainsMilk/Lait)

10 g

Parsley

Not included in your delivery

2 tbsp

Butter*

(ContainsMilk/Lait)

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1958 kJ
Calories468 kcal
Fat5 g
Saturated Fat3 g
Carbohydrate95 g
Sugar2 g
Dietary Fiber9 g
Protein16 g
Cholesterol12 mg
Sodium639 mg
Utensils
Utensilsarrow down iconarrow down icon
Pot
Zester
Large Pan
Baking Sheet
Instructionsarrow up iconarrow up icon
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1

Preheat the broiler to high (to broil the veggies).

2

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.

3

Heat a large pan over medium heat. Add the butter and shallot. Cook, stirring occasionally, until the shallot softens, 3-4 min.

4

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.

5

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.

6

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.

7

Divide the risotto between bowls. Sprinkle with parsley and squeeze over a lemon wedge.