Saffron and Preserved Lemon Risotto

Name: Saffron and Preserved Lemon Risotto
Yield: 10
Ingredients: 150.0ml Olive oil; 250.0g Onions, chopped; 4.0x Garlic cloves, crushed; 1.0kg Arborio rice; 20.0g Saffron threads, large pinch; 20.0g KNORR Vegetable Booster Gluten Free 2.4kg; 0.0n/a Water, warm; 50.0g Preserved lemon rind, julienned; 0.0n/a Red onion wedges, roasted to serve; 0.0n/a Rainbow chard, sautéed to serve

Saffron and Preserved Lemon Risotto – Recipe

This comforting yet classy dish features saffron-laced and lemon-tinged arborio rice cooked to creamy perfection in savoury vegetable stock.

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What you need

Olive oil 150.0 ml
Onions, chopped 250.0 g
Garlic cloves, crushed 4.0 x
Arborio rice 1.0 kg
Saffron threads, large pinch 20.0 g
KNORR Vegetable Booster Gluten Free 2.4kg 20.0 g
KNORR Vegetable Booster Gluten Free 2.4kg
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Free Sample
Water, warm
Preserved lemon rind, julienned 50.0 g
Red onion wedges, roasted to serve
Rainbow chard, sautéed to serve

Main Meals

Australian

Casual Dining

Risotto

Italian

This comforting yet classy dish features saffron-laced and lemon-tinged arborio rice cooked to creamy perfection in savoury vegetable stock.

...

Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Risotto
- Heat oil in a large pan over medium heat. Add onions and garlic, cooking until the onions are just tender.
- Add the arborio rice and saffron threads, stirring to coat.
- Combine KNORR Vegetable Booster with warm water. Stir to dissolve.
- Gradually add liquid to rice, stirring in between each pour.
- Rice should be al dente with nearly all the liquid absorbed. Add extra warm water if needed.
- Season, and stir through preserved lemon.
To Serve
- Transfer risotto to serving bowls. Top with roasted onion wedges and sautéed rainbow chard.
Chef's Tip
- Preserved lemon can be found at gourmet delis and certain supermarkets. Scoop out and discard the flesh, then chop or slice the rind to use.