Rich and creamy risotto infused with saffron and tender peas creates a luxurious dish perfect for special occasions. This dish will delight your guests and impress even the most refined palates.
Ready in 40 minutes · serves 4 · 500 calories per serving · spanish cuisine.
Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.
Ingredients
1 cuparborio rice
4 cupsvegetable broth
1 cuponion
2 clovesgarlic
1 pinchsaffron
1 cuppeas
1 cupparmesan cheese
2 tablespoonsolive oil
to tastesalt
to tastepepper
Instructions
01
In a saucepan, heat broth and keep warm on low heat.
02
In a separate pan, heat olive oil and sauté onion until translucent.
03
Add garlic and rice, stirring to coat. Cook for 2 minutes.
04
Gradually add broth, one ladle at a time, stirring constantly, until rice absorbs the liquid.
05
After 20 minutes, add saffron and peas. Stir in parmesan cheese before serving.
