Saffron risotto with gremulata, tomatoes, spring onions and rocket

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Peel the shallot and cut into fine cubes. Heat 2 tablespoons of olive oil in a saucepan. Sauté the shallot and rice over medium heat until translucent. Dust with saffron and add white wine. Let white wine boil while stirring. Season with salt and pepper.

2. 2

   Add stock little by little, stirring from time to time. Add the next portion of liquid only when the rice has absorbed the liquid. Cook for a total of 20-25 minutes. In the meantime, clean and wash the spring onions and cut them into slanted rings. Wash the tomatoes, cut them crosswise at the top, place them in boiling water for about 10 seconds and quench. Peel skin, quarter tomatoes, remove seeds. Cut the flesh into cubes. Wash parsley, chop finely and place in a bowl. Add 2 tablespoons of olive oil, season with salt, pepper and 1 pinch of sugar. Add lemon zest and mix. Wash the rocket and drain well. Grate the parmesan and put aside. 2-4 minutes before the risotto is cooked, add tomatoes, spring onions and parmesan to the risotto, season with salt and pepper.

3. 3

   Wash parsley, chop finely and place in a bowl. Add 2 tablespoons of olive oil, season with salt, pepper and 1 pinch of sugar. Add lemon zest and mix. Wash the rocket and drain well. Grate the parmesan and put aside. 2-4 minutes before the risotto is cooked, add tomatoes, spring onions and parmesan to the risotto, season with salt and pepper. Arrange the risotto on plates. Mix the rocket with some gremulata and add to the risotto. Sprinkle with some parmesan and spread the gremulata on the plate

Nutrition Facts

KCAL
500 kcal

CARBS
66 g

FATS
16 g

PROTEINS
15 g