ANYONE can make this easy and MESME-RICING Saffron Risotto recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast adds a cheesy flavor while being lower in calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and still provides richness.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasonings

Vegetable broth is a lighter alternative.

white wine

🥗Healthier: white grape juice

💰Cheaper: water with vinegar

White grape juice adds sweetness without alcohol.

Heat up the vegetable stock in a small saucepan on medium high heat.

Finely chop the onion and garlic. Roughly chop the oyster mushrooms. Place the cluster of tomatoes onto a baking sheet.

Heat up a sauté pan to medium heat. Add 2 tbsp olive oil followed by the mushrooms. Sauté for a few minutes. Season with salt and pepper. Then, sauté for another minute.

Transfer the sautéed mushrooms onto the baking sheet and spread it out. Slightly score the cherry tomatoes.

Add 2 tbsp olive oil to the sauté pan. Add the onions and sauté for 3-4min. Add the garlic and sauté for another minute.

Add the arborio rice and sauté for 2-3min. Season with salt and pepper. Then, add a pinch of saffron.

Give the pan a stir and deglaze with white wine. Stir and cook for a couple of minutes.

Add about 1/2 cup of the hot vegetable stock. Stir and cook for a couple of minutes. As the rice cooks, you'll see the liquid being absorbed. Repeat this step adding about 1/2 cup of vegetable stock at a time.

Place the mushrooms and tomatoes into the oven and broil on low for 5-8min (set a timer as to not forget about them).

Add the plantbased cheese and stir. The risotto should look creamy but not too thick. Remember to check the rice for doneness.

Plate the risotto and top with the broiled mushrooms and blistered tomatoes. Sprinkle over some freshly chopped parsley, fresh cracked pepper, and a drizzle of olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens