Risotto Milanese

35 min

Saffron is the most expensive spice in the world, worth more per kilo than gold! The gooey, delicately perfumed golden rice, along with a fresh burst of flavour from the cherry tomatoes and other vegetables, make this dish both healthy and decadent.

Nutritional info

kcal

334.8

protein

8.5 g

carbs

72.7 g

fats

1.6 g

fiber

4.5 g

Arborio Rice

160

Red Pepper

Garlic Clove

Courgette

Cherry Tomatoes

125

Brown Onion

Vegetable Stock Cube

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Ingredients

0.3 Arborio Rice
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1 Red Pepper
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1 Garlic Clove
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0.00$

1 Courgette
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0.00$

125g Cherry Tomatoes
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1 Brown Onion
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1 Vegetable Stock Cube
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0.00$

Cooking instructions

Step 1

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7 Boil a kettle Peel the onion(s) and chop finely Cut the tomatoes in half Dissolve the stock cube(s) in 700ml (1.4L) boiled water

Step 2

Remove the pepper\'s stem(s) and seeds and cut into bite-size pieces Cut the courgette(s) in half lengthways and slice finely Once the stock has cooled slightly, add the saffron

Step 3

Add 1-2 tbsp olive oil to a large pan over a high heat Once hot, add the onion and cook for 1 min, stirring constantly Add the rice and cook for 1 min, stirring constantly

Step 4

Add 300ml (600ml) stock to the rice (save the rest for step 7) Reduce the heat and simmer for 7-8 min, stirring often

Step 5

Peel and finely chop (or grate) the garlic Add the tomatoes, courgette, pepper and garlic to an oven-proof tray and arrange in a single layer Drizzle with olive oil Season generously with salt and pepper

Step 6

Put the vegetables in the oven Cook for 10-15 min or until tender

Step 7

Add the remaining stock to the rice gradually, allowing each measure to be absorbed before adding the next Stir constantly until the rice is tender Tip: if you run out of stock, use a little hot water Taste the risotto and season accordingly 

Step 8

Remove the pan from the heat Serve the risotto topped with roasted vegetables and a drizzle of olive oil Enjoy!

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