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!
Total Time
45min
5.0
3 Ratings
Author: Spain on a Fork
Servings:
2
Ingredients
•
1/2
cup
Sun-Dried Tomatoes
•
2
cloves
Garlic
•
1/2
Onion
•
1
Zucchini
•
2
tbsp
Extra-Virgin Olive Oil
•
1
cup
Arborio Rice
•
1/2
tsp
Saffron Threads
•
3
cups
Vegetable Broth
•
1
cup
White Wine
•
to taste
Sea Salt
•
to taste
Freshly Ground Black Pepper
•
to taste
Fresh Chives
Cooking Instructions
1.
Add Sun-Dried Tomatoes (1/2 cup) into a bowl and fill it with boiling water to hydrate the tomatoes.
2.
Finely mince Garlic (2 clove).
3.
Finely dice Onion (1/2).
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.
5.
Into a sauce pan over low-medium heat, add Vegetable Broth (3 cup).
6.
At the same time, into another fry pan over medium heat, add Extra-Virgin Olive Oil (2 tablespoon). Let warm for 2 minutes.
7.
Add the onion and garlic to the oil and mix. Cook for 3 minutes.
8.
Add the zucchini. Mix well, then cook for another 3 minutes.
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 teaspoon). Mix together until well combined. Cook for about 2 minutes.
10.
Add White Wine (1 cup) and continuously mix the rice until all the wine has been absorbed.
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.
12.
Remove from the heat and garnish with Fresh Chives (to taste). Serve immediately and enjoy!
Nutrition Per Serving
CALORIES
663
FAT
17.0 g
PROTEIN
13.7 g
CARBS
99.6 g
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