Dutch Oven Saffron Risotto Recipe

Name: Dutch Oven Saffron Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon grated lemon zest; 2 tablespoons fresh lemon juice; 1/8 teaspoon saffron; 4 1/2 cups lower-sodium chicken broth; 1 tablespoon butter; 1 cup minced yellow onion; 1 1/2 cups Arborio or other risotto-friendly rice; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 2 tablespoons grated fresh pecorino Romano cheese

Servings: persons

1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
1/8 teaspoon saffron
4 1/2 cups lower-sodium chicken broth
1 tablespoon butter
1 cup minced yellow onion
1 1/2 cups Arborio or other risotto-friendly rice
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons grated fresh pecorino Romano cheese

1
Preheat your oven to 375u00b0.
2
Place the lemon zest in a small bowl. Combine the lemon juice and the saffron in a separate small bowl.
3
Heat the broth in a small saucepan over medium heat until just simmering. Do not boil.
4
Heat a large Dutch oven over medium-high heat.
5
Add the butter. Saute and swirl until the foaming point.
6
Add the onion and stir 4 minutes, until glassy and soft.
7
Add half of the rice and stir to combine. Toast the rice gently, about 2 minutes. Now, add the lemon zest and the rest of the rice. Stir to combine.
8
Add all of the broth to the rice.
9
Add the saffron-lemon juice mixture.
10
Add the salt and the white pepper.
11
Cover and transfer to the oven. Bake for 40 minutes, until the moisture is almost fully absorbed by the rice.
12
Carefully pull the oven rack out a bit. Remove the lid, and stir and fold with a wooden spoon until the risotto is creamy, yet the rice grains are still distinguishable.
13
Sprinkle the cheese over the top of the risotto and bake, uncovered, an additional 8 minutes. Serve immediately.

778

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon grated lemon zest, 2 tablespoons fresh lemon juice, 1/8 teaspoon saffron, 4 1/2 cups lower-sodium chicken broth, and more.

Yes, Dutch Oven Saffron Risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dutch Oven Saffron Risotto

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