Vegan recipes

Recipe: Saffron risotto

This recipe is a classic risotto dish, which is easily transformed into a vegan dish. In fact, many Italian dishes are closeted vegan dishes. Often all it takes is replacing the dairy. In this post I share my favorite risotto dish: saffron risotto, also known as ‘risotto alla Milanese’.

The most important ingredient of this dish is the saffron which is also the world’s most expensive spice. Saffron is one of my favourite spices. I love that adding a little bit of the spice to the rice colours it bright yellow within seconds. Amazing, right? I know that not many people make risotto in a wok, like I do, but I really recommend it. When my mother’s cooking risotto she’s always stirring in the pan like crazy and won’t leave its side. If you use a large non-stick wok you won’t have to worry about that. Stir once in a while and make sure you keep adding stock just before the rice absorbs it. And don’t overcook it – stick to 20 minutes after adding the first ladle of stock; it’s usually perfect by then. Recipe for this healthy risotto below!

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Print Recipe
Recipe: Saffron risotto
Risotto alla Milanese
Course Main Dish
Cuisine Italian, Vegan
Cook Time 25 mins
Servings
people
Ingredients
Course Main Dish
Cuisine Italian, Vegan
Cook Time 25 mins
Servings
people
Ingredients
Instructions
  1. Keep the vegetable stock in a large sauce pan on low heat to keep it warm.
  2. Chop the garlic, onion and leek. Heat some oil in a large wok (medium heat) and sauté the vegetables until they are soft.
  3. Add the rice and stir through the vegetables. Sautee for a minute or two.
  4. Add the white wine and cook until it absorbs
  5. Add the saffron and stir through the rice until it starts to colour yellow.
  6. Add some vegetable stock, one or two ladles at a time. Wait until the rice absorbs the stock before adding more. Repeat this process for about 20 minutes until the rice is soft but still has a little bite. Taste the risotto to make sure it’s cooked.
  7. Add the other spices and stir through.
  8. Sprinkle with freshly squeezed lemon juice and nutritional yeast to taste. You could also add some chili powder to make it a little spicier.
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