Vegetable Risotto

Ingredients

• 1 onion
• 1 Garlic clove
• 1 can saffron strands (0.1 g)
• 1 tbsp Olive Oil
• 3 tbsp butter
• 350 g arborio rice
• 150 ml dry white wine (or vegetable broth)
• 800 ml vegetable broth
• 100 g cherry tomatoes
• 150 g peas (fresh or thawed)
• 50 g grated Parmesan (1 piece)
• Salt
• pepper (ground)
• parsley (for garnish)

Instructions

1. 1.

   Peel and finely dice onion and garlic. Dissolve saffron strands in 2 tbsp lukewarm water.

2. 2.

   Heat olive oil and 1 tbsp butter in a pot. Sauté onion and garlic until translucent. Add rice, stir briefly, then deglaze with wine. Pour enough broth to just cover the rice. Add saffron mixture.

3. 3.

   Let liquid absorb while stirring occasionally; add more broth as needed, continuing until risotto is creamy yet al dente (about 20 minutes).

4. 4.

   Meanwhile wash and halve tomatoes. Rinse peas, adding them in the last 5 minutes of cooking. Grate Parmesan. Fold tomatoes into remaining butter and Parmesan, seasoning with salt and pepper.

5. 5.

   Serve risotto in bowls, garnished with parsley.