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RECIPE
12 INGREDIENTS12 STEPS45min

Saffron Risotto with Zucchini and Tomatoes

5.0
2 Ratings
This Saffron Risotto with Zucchini and Sundried Tomatoes has an incredible flavor. Whether you serve it as a side dish or main course, it´s the perfect rice dish for any occasion, plus it´s vegan and gluten free!
Saffron Risotto with Zucchini and Tomatoes Recipe | SideChef
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This Saffron Risotto with Zucchini and Sundried Tomatoes has an incredible flavor. Whether you serve it as a side dish or main course, it´s the perfect rice dish for any occasion, plus it´s vegan and gluten free!
Spain on a Fork
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Spain on a Fork
Join me on a culinary adventure where I will show you how to make flavorful Spanish and Mediterranean recipes that are easy to make and done in a jiffy!
https://www.spainonafork.com
45min
Total Time
$2.81
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
2 cloves
1/2
Onion
2 Tbsp
Extra-Virgin Olive Oil
3 cups
Vegetable Broth
1 cup
White Wine
to taste
to taste
Freshly Ground Black Pepper
to taste
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Nutrition Per Serving

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CALORIES
663
FAT
17.0 g
PROTEIN
13.7 g
CARBS
99.6 g

Cooking Instructions

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Step 1
Add Sun-Dried Tomatoes (1/2 cup) into a bowl and fill it with boiling water to hydrate the tomatoes.
Step 2
Finely mince Garlic (2 cloves) .
Step 3
Finely dice Onion (1/2) .
Step 4
Thinly slice Zucchini (1) . Stack up the slices and cut in half horizontally and then in half vertically to end up with 4 evenly-sized pieces from each slice.
Step 5
Into a sauce pan over low-medium heat, add Vegetable Broth (3 cups) .
Step 6
At the same time, into another fry pan over medium heat, add Extra-Virgin Olive Oil (2 Tbsp) . Let warm for 2 minutes.
Step 7
Add the onion and garlic to the oil and mix. Cook for 3 minutes.
Step 8
Add the zucchini. Mix well, then cook for another 3 minutes.
Step 9
Drain the sundried tomatoes and add them to the pan. Season everything with Sea Salt (to taste) and Freshly Ground Black Pepper (to taste) , then add Arborio Rice (1 cup) and Saffron Threads (1/2 tsp) . Mix together until well combined. Cook for about 2 minutes.
Step 10
Add White Wine (1 cup) and continuously mix the rice until all the wine has been absorbed.
Step 11
Add about 1/2 cup of the hot broth and mix continuously with the rice. Once the broth has been absorbed, add another 1/2 cup of broth and so on until all the broth has been added. After you add the last of the broth, cook for about 1-2 minutes or until you reach the desired creamy texture.
Step 12
Remove from the heat and garnish with Fresh Chives (to taste) . Serve immediately and enjoy!
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Nutrition Per Serving
Calories
663
% Daily Value*
Fat
17.0 g
22%
Saturated Fat
2.2 g
11%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
99.6 g
36%
Fiber
5.6 g
20%
Sugars
12.4 g
--
Protein
13.7 g
27%
Sodium
1096.8 mg
48%
Vitamin D
--
--
Calcium
73.6 mg
6%
Iron
2.3 mg
13%
Potassium
962.5 mg
20%
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