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Saffron and Preserved Lemon Risotto

Saffron threads are the stigma from the saffron crocus. Although they are a little pricey only a pinch is needed to make a classy dish like this risotto.

Saffron and Preserved Lemon Risotto – Recipe
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Risotto

Tip

  • Julienne preserved lemon skin 50.0 g

Preparation

  1. Risotto

    • Heat oil in a large pan over medium heat.
    • Add chopped onions and crushed garlic. Cook until onions are just tender.
    • Add rice and saffron threads, stirring to coat.
    • Combine KNORR Vegetable Booster with warm water.
    • Gradually add liquid to rice, stirring between additions. Rice should be al dente with nearly all the liquid absorbed. Add extra boiling water if needed.
    • Season and stir through preserved lemon.

  2. To Serve

    • Serve risotto with roasted red onion wedges and sautéed rainbow chard. 

  3. Tip

    • Preserved lemon is available at gourmet delis and some supermarkets. Scoop out the flesh and discard, then chop or slice the skin to use.