Safran-Risotto with Saffron

AUTHOR
Xavier Baldwin
DIFFICULTY
very easy
RATING
4 2
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 1 Onion
  • 2 Garlic cloves
  • 3 TSP Vegetable broth (instant)
  • 1 little box Saffron threads
  • 3 TABLESPOONS Olive oil
  • 200 g Risotto rice (e.g. Arborio)
  • 200 ml dry white wine
  • 100 g frozen peas
  • 8–12 raw shrimps (approx. 25 g each; without head, with shell)
  • 4 Stem(s) Lemon balm
  • 7-10 Tbsp salt, pepper
  • 50 g Parmesan (piece)
  • 2 TABLESPOONS Butter

Directions

  1. 1

    Peel and finely chop the onion and 1 garlic clove. Dissolve the stock in 600-700 ml boiling water. Stir in the saffron. Heat 1 tablespoon of oil in a saucepan. Sauté the onion and garlic until transparent. Add the rice and fry for 2-4 minutes until it crackles slightly.

  2. 2

    Add wine and bring to the boil. Simmer on low heat until the liquid is absorbed.

  3. 3

    Add so much hot broth until the rice is covered. Simmer the risotto open at low heat, stirring occasionally, for a total of 25-30 minutes. Add some stock again and again. Add the frozen peas to the risotto about 10 minutes before the end of the cooking time.

  4. 4

    In the meantime peel the shrimps, except for the tail fin. Make a longitudinal incision in the back and pull out the dark gut with a sharp knife. Rinse shrimps cold, dab dry and cut in half lengthwise up to the caudal fin.

  5. 5

    Peel and slice the rest of the garlic. Wash the lemon balm and shake dry. Cut leaves into strips. Heat 2 tablespoons of oil in a frying pan. Fry the prawns for about 3 minutes, turning them over.

  6. 6

    Fry garlic and lemon balm briefly, season with salt and pepper.

  7. 7

    Grate the parmesan finely and fold into the rice with butter. Season to taste with salt and pepper. Serve with prawns.

Nutrition Facts

KCAL
450 kcal
CARBS
48 g
FATS
12 g
PROTEINS
25 g