I don’t really have any story behind this dish. I just love risotto, and I make it kind of a lot. I wanted to make sure y’all know how surprisingly easy it is to make!
Enjoy 🙂
serves 8
8 C vegetable broth
3/4 t saffron threads
2 T Earth Balance
1 large shallot (or 2 small ones)
2 C arborio rice
3/4 C white wine (whatever you want to drink cause you’ll have most of a bottle left!)
1 1/2 C frozen peas
salt & pepper to taste
Heat vegetable broth and saffron threads over medium-low heat in a large saucepan. Meanwhile, in a large high-sided skillet or another saucepan, melt the Earth Balance. Then add the shallot and saute until soft, several minutes. Add the rice and cook just a couple of minutes until coated in the Earth Balance and lightly toasted.
Pour in the wine and stir vigorously for about 30 seconds. Then let all the wine absorb into the rice. When it’s absorbed, give it another good stir. Then add a ladleful of the veggie broth. Stir vigorously again. You’re going to repeat this process with the broth until the rice turns creamy and is cooked through.
Stir in the peas until they’re warm. Season with salt and pepper to taste.
I think I was inspired to add the peas because of the gorgeous saffron color – reminds me of putting peas in blue box macaroni as a kid. Anyone else do that? Plus I love the contrast of classy risotto with saffron and peas that people tend to not think of as a particularly elegant food.
Next up, I’m posting a leftover makeover for this! So hold on to some of that extra risotto 🙂
Nutrition Facts per serving: Calories: 280; Calories from Fat: 43; Total Fat: 4.8g; Saturated Fat: 1.3g; Sodium: 817mg; Total Carbohydrates: 43.8g; Dietary Fiber: 3.0g; Sugars: 2.3g; Protein: 9.6g
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