Description
A creamy saffron risotto bursting with the fresh flavors of zucchini and sun-dried tomatoes. This vegetarian dish features fragrant saffron threads and the perfect blend of garlic, onion, and white wine, slowly cooked in vegetable broth to achieve a luscious, tender, and flavorful finish. Ideal for a comforting yet elegant meal.
Ingredients
Scale
Produce
- 2 cloves Garlic
- 1/2 Onion
- 1 Zucchini
- Fresh Chives to taste
Dried Goods
- 1/2 cup Sun-Dried Tomatoes
- 1 cup Arborio Rice
- 1/2 teaspoon Saffron Threads
Liquids
- 3 cups Vegetable Broth
- 1 cup White Wine
- 2 tablespoons Extra-Virgin Olive Oil
Seasonings
- Sea Salt to taste
- Freshly Ground Black Pepper to taste
Instructions
- Hydrate Sun-Dried Tomatoes: Place 1/2 cup sun-dried tomatoes in a bowl and cover with boiling water. Let them soak until they rehydrate and soften.
- Prepare Garlic and Onion: Finely mince 2 cloves of garlic and dice 1/2 onion into small pieces for even cooking and flavor release.
- Slice Zucchini: Thinly slice 1 zucchini, then stack the slices and cut each in half horizontally and vertically to create 4 evenly-sized pieces from each slice.
- Heat Broth: In a saucepan over low-medium heat, warm 3 cups of vegetable broth. Keep it hot throughout the cooking process for gradual absorption by the rice.
- Sauté Aromatics: In a separate fry pan over medium heat, warm 2 tablespoons of extra-virgin olive oil for about 2 minutes. Add the diced onion and minced garlic, stirring regularly for about 3 minutes until fragrant and translucent.
- Cook Zucchini: Add the sliced zucchini to the aromatics in the pan. Stir to combine and cook for an additional 3 minutes until slightly tender.
- Add Sun-Dried Tomatoes and Season: Drain the soaked sun-dried tomatoes and add them to the pan. Season the mixture with sea salt and freshly ground black pepper according to your preference.
- Combine Rice and Saffron: Stir in 1 cup Arborio rice and 1/2 teaspoon saffron threads with the vegetable mixture. Mix thoroughly so that the rice is coated with oil and flavors. Cook for about 2 minutes to lightly toast the rice.
- Deglaze with Wine: Pour in 1 cup white wine and continuously stir the rice to allow it to absorb all the liquid evenly without sticking to the pan.
- Cook Risotto with Broth: Add about 1/2 cup of the hot vegetable broth to the rice mixture. Stir continuously until the broth is fully absorbed. Continue adding broth in 1/2 cup increments, stirring constantly between additions. This process allows the rice to release its starch, creating a creamy texture.
- Finish Cooking: After adding the last portion of broth, continue cooking and stirring for 1-2 minutes until the risotto reaches your desired creamy consistency.
- Serve and Garnish: Remove the pan from heat. Garnish the risotto with fresh chives to taste. Serve immediately while hot and creamy for the best flavor and texture experience.
Notes
- Use warm vegetable broth to ensure the rice cooks evenly and maintains a consistent temperature.
- Continuously stirring the risotto helps release the rice’s starch, creating the creamy texture characteristic of a well-made risotto.
- Adjust seasoning with salt and pepper as needed throughout cooking to balance flavors.
- For a richer dish, you might add a small amount of grated Parmesan cheese before serving if not strictly vegetarian.
- If saffron is unavailable, turmeric can be used as a substitute for color but will alter the flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: saffron risotto, zucchini risotto, sun-dried tomato risotto, vegetarian Italian recipe, creamy risotto
