Risotto with Peas and Saffron

A classic Italian Risotto con i Pisellini e Zafferano featuring arborio rice, sweet peas, and aromatic saffron infusion.

Vegetarian Dinner Italian Rice Risotto

Estimated Nutrition

Calories

501.2

kcal / serving

2004.8 kcal total

Carbs

84.6g

per serving

338.2 g total

Fat

13g

per serving

52.1 g total

Protein

11.4g

per serving

45.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

42.6

Unsalted Butter

Parmigiano Reggiano

freshly grated

GrainsCereals

340

Arborio Rice

Liquids

Vegetable Stock

kept hot; can use chicken stock if not vegetarian

NutsSeeds

pinch

Saffron Threads

soaked in warm water for 30 minutes and strained

sachet

Saffron Powder

alternative to threads

Sea Salt

to taste

Black Pepper

freshly ground, to taste

Vegetables

piece

Onion

peeled and very finely chopped

handful

Peas

raw or cooked frozen

Method

Fry the onion in half the butter until softened.

Add rice and toast for five minutes until crackling hot.

Stir in three ladles of hot stock and most of the peas.

Continue adding stock 1½ ladles at a time until rice is creamy and firm to the bite.

Remove from heat and stir in remaining butter, peas, saffron, seasoning, and half the cheese.

Cover and let stand for four minutes.

Stir again, sprinkle with remaining cheese, and serve immediately.