– Saffron Risotto with Zucchini and Sundried Tomatoes –
This Saffron Risotto with Zucchini and Sundried Tomatoes has an incredible flavor, it´s easy to make and done in 45 minutes. Whether you serve it as a side dish or main course, it´s the perfect rice dish for any occasion, plus it´s vegan and gluten free. With the holidays virtually here, if you have a vegan, vegetarian or someone that is allergic to gluten coming to your house or party, make them this dish, they will absolutely love it 🙂 . The saffron I used to make this risotto was from Golden saffron, one of the best saffrons money can buy, I highly recommend it.
– The Secret to the Perfect Risotto –
Making risotto is actually much easier than most people think. The secret is in adding the hot broth a little bit at a time as you continuously mix the rice. This technique allows the grains of rice to release their starch, which is what makes the broth creamy to give the risotto its signature texture . Watch the video below on How to Make this Saffron Risotto with Zucchini and Sundried Tomatoes or check out the recipe card below, which you can print. Salud!
Watch the Video Below on How to a Make this Saffron Risotto with Zucchini and Sundried Tomatoes
Saffron Risotto with Zucchini and Sundried Tomatoes
- 2 cloves garlic
- 1/2 onion
- 1 zucchini
- 1/2 cup sundried tomatoes
- 1/2 tsp saffron threads
- 2 tbsp extra virgin olive oil
- 1 cup arborio rice
- 3 cups vegetable broth
- 1 cup white wine
- sea salt
- sea salt
- fresh chives
Add 1/2 cup (40 g) sundried tomatoes into a bowl and fill with boiling water to hydrate the tomatoes, finely mince 2 cloves of garlic, finely dice 1/2 onion, thinly slice 1 medium sized zucchini, stack up the slices and cut in half horizontally and then in half vertically to end up with 4 evenly sized pieces from each slice
Heat a sauce pan with a low-medium heat and add 3 cups of vegetable broth, at the same time heat a fry pan with a medium heat and add 2 tablespoons of extra virgin olive oil, after 2 minutes add the diced onions and minced garlic to the oil and mix, after 3 minutes add the pieces of zucchini and mix with the onions and garlic, cook for another 3 minutes
After cooking the zucchini for 3 minutes, drain the sundried tomatoes and add to the pan, season everything with sea salt and freshly cracked black pepper and mix together, then add 1 cup of arborio rice, pinch in 1/2 teaspoon of saffron threads and season with sea salt, mix together until well combined and cook the rice for about 2 minutes, then add 1 cup of white wine and continuously mix the rice until all the wine has been absorbed
Next add about 1/2 cup of the hot broth and mix continuously with the rice, once the broth has been absorbed, add another 1/2 cup of broth and so on until all the broth has been added, the key is to always stir the rice so it can release its starch to make the broth creamy, after you add the last of the broth cook for about 1-2 minutes or until you reach the desired creamy texture, remove from the heat and garnish with fresh chives, serve at once, enjoy!
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