Spanish Saffron Risotto with Zucchini and Sundried Tomatoes

Name: Spanish Saffron Risotto with Zucchini and Sundried Tomatoes
Yield: 4 servings
Cuisine: South African
Ingredients: 1500 ml Vegetable Broth; 30 ml Olive Oil; 175 g Sundried Tomatoes in a garlic and herb vinaigrette, drained and roughly chopped, retain the Vinaigrette; 1 Onion, finely diced; 4 cloves Garlic, finely minced; 500 g Zucchini, thinly sliced; 5 ml Salt; 2,5 ml Black Pepper; 1/2 tsp Saffron threads; 500 ml arborio Rice; 500 ml White Wine; leaves fresh Basil

Sean Strydom @Sean_Strydom

Port Elizabeth

Author Albert Bevia @ Spain on a Fork

Sean Strydom @Sean_Strydom

Port Elizabeth

Author Albert Bevia @ Spain on a Fork

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Ingredients

4 servings

1500 mlVegetable Broth
30 mlOlive Oil
175 gSundried Tomatoes in a garlic and herb vinaigrette, drained and roughly chopped, retain the Vinaigrette
1Onion, finely diced
4 clovesGarlic, finely minced
500 gZucchini, thinly sliced
5 mlSalt
2,5 mlBlack Pepper
1/2 tspSaffron threads
500 mlarborio Rice
500 mlWhite Wine
leavesfresh Basil

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Steps

1

Heat Vegetable Stock over medium high heat, once boiled reduce heat to simmer.
2

Heat a skillet with over medium heat and add Olive Oil and retained vinaigrette, add the Onions and Garlic, after 3 minutes add the Zucchini and mix with the Onions and Garlic, cook for another 3 minutes
3

Add the Sun-dried Tomatoes to the skillet, season everything with Salt and freshly cracked Black Pepper and mix together, then add the arborio Rice and Saffron threads, mix together until well combined and cook the rice for about 2 minutes, then add the White Wine and continuously mix the rice until all the wine has been absorbed
4

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, keep stirring until you reach the desired creamy texture, remove from the heat and garnish with fresh Basil