The Sydney Morning Herald logo
Advertisement
Good Food logo

Saffron risotto with leftover roast vegetables

STEVE MANFREDI

Advertisement
Vegetables
VegetablesSupplied
easyTime:30 mins - 1 hour

Use your leftover vegetables to whip up this colourful risotto.

Advertisement

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

  1. 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

The best recipes from Australia's leading chefs straight to your inbox.

Sign up

From our partners

Advertisement
Advertisement

Similar Recipes