Saffron risotto with carrots, chard and almonds

Name: Saffron risotto with carrots, chard and almonds
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 2 TABLESPOONS Olive oil; 200 g Risotto Rice; 1 jar (0.1 g) Saffron threads; 200 ml dry white wine; 700 ml Vegetable broth; 50 g Almond kernels without skin; 200 g Carrots; 300 g Swiss chard; 50 g grated parmesan cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
2 TABLESPOONS Olive oil
200 g Risotto Rice
1 jar (0.1 g) Saffron threads
200 ml dry white wine
700 ml Vegetable broth
50 g Almond kernels without skin
200 g Carrots
300 g Swiss chard
50 g grated parmesan cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel and finely dice the onion and garlic. Heat 1 tablespoon of oil in a pot, fry the onion and garlic over a low heat until transparent. Add rice and fry until transparent. Season with saffron.
2
Gradually add wine and 600 ml broth, stirring from time to time. Add the next portion of liquid only after the rice has absorbed the liquid. Cook for a total of 30-35 minutes. In the meantime, chop the almonds.
3
Peel and wash the carrots, cut them in half lengthwise and slice them. Clean and wash the chard, cut leaves from the stalk and cut into strips. Cut the stalk into cubes. Heat 1 tablespoon of oil.
4
Roast the almonds for about 5 minutes while turning. After 3 minutes add carrots and chard, pour on 100 ml broth, bring to the boil and simmer for 2 minutes. Add vegetables to the risotto about 5 minutes before the end of the cooking time.
5
Stir in the parmesan. Season to taste with salt and pepper. Arrange in bowls.