Saffron Risotto With Vegetable Du Jour Recipe

Name: Saffron Risotto With Vegetable Du Jour
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1/2 cup leeks finely chopped, shallots, or onions; 1 1/2 cups arborio rice; 4 cups vegetable stock; 1/4 teaspoon saffron threads; 1 teaspoon salt or to taste; 2 cups cooked vegetables chopped; 3 tablespoons fresh parsley minced; 1/2 cup Parmesan cheese; freshly ground pepper to taste

Servings: persons

1 tablespoon olive oil
1/2 cup leeks finely chopped, shallots, or onions
1 1/2 cups arborio rice
4 cups vegetable stock
1/4 teaspoon saffron threads
1 teaspoon salt or to taste
2 cups cooked vegetables chopped
3 tablespoons fresh parsley minced
1/2 cup Parmesan cheese
freshly ground pepper to taste

1
Heat the oil in the cooker. Cook the leeks, stirring frequently, for 1 minute. Add in the rice, stirring to coat with the oil. Add 3.5 cups of the stock, the saffron, and the salt.
2
Lack the lid in place. Cook on high pressure for 5 minutes. Reduce pressure with quick release.
3
Stir in the vegetables, parsley and Parmesan. If the risotto isn't creamy, stir in a bit more stock. Cook over medium heat, stirring constantly, until the rice achieves the desired consistency (tender but chewy) and the vegetables are thoroughly heated. Stir in the Parmesan and pepper. Serve immediately in shallow soup bowls.

367

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 olive oil, 1/2 cup leeks finely chopped, shallots, or onions, 1 1/2 cups arborio rice, 4 cups vegetable stock, and more.

Yes, Saffron Risotto With Vegetable Du Jour 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.

Saffron Risotto With Vegetable Du Jour

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