Saffron risotto with leftover roast vegetables

Vegetables
Vegetables 
Difficulty
Easy

Use your leftover vegetables to whip up this colourful risotto.

Ingredients

2L hot chicken stock

50g salted butter and 80g salted butter

1 onion, finely chopped

250g risotto rice such as carnaroli or arborio

100ml dry white wine

Pinch saffron threads

1 cup leftover roast vegetables, chopped into 1cm cubes

Salt

80g parmesan, finely grated

Method

Place chicken stock in a pot and bring to boil. In a large, wide pan heat 50g butter, add the onions and lightly fry until transparent — do not let them colour.

Add rice and stir until grains become transparent. De-glaze with wine, allowing wine to completely evaporate. Add a couple of ladles of boiling stock then saffron and simmer until liquid is almost entirely incorporated. Keep adding stock a little at a time until almost cooked (about 20 minutes).

Add chopped vegetables and stir in with a few pinches of salt. Remove from heat, add remaining butter and parmesan, stirring in vigorously until creamy. Rest for 3-4 minutes with lid on before serving.

wine: Tempranillo