Fragrant Saffron and Spinach Risotto with Roasted Red Peppers and a sprinkle of Parmesan
This fragrant risotto is a colorful and flavorful dish that is perfect for a special occasion. The arborio rice is cooked in a flavorful vegetable broth and then combined with chopped spinach, roasted red peppers, and a sprinkle of Parmesan cheese. The result is a creamy and decadent risotto that is sure to impress your guests.
Risotto is a classic Italian dish that is made with arborio rice, a short-grain rice that has a high starch content. The rice is cooked in a flavorful broth and then stirred constantly until it becomes creamy and tender. Risotto can be made with a variety of different ingredients, including vegetables, meat, and seafood. This particular recipe for Fragrant Saffron and Spinach Risotto with Roasted Red Peppers and a sprinkle of Parmesan is a vegetarian dish that is packed with flavor. The saffron adds a delicate floral note to the risotto, while the spinach and roasted red peppers add color and texture. The Parmesan cheese adds a touch of richness and umami to the dish. This risotto is a perfect meal for a special occasion, and it is sure to impress your guests.
Fragrant Saffron and Spinach Risotto with Roasted Red Peppers and a sprinkle of Parmesan Fragrant Saffron and Spinach Risotto with Roasted Red Peppers and a sprinkle of Parmesan Fragrant Saffron and Spinach Risotto with Roasted Red Peppers and a sprinkle of Parmesan Fragrant Saffron and Spinach Risotto with Roasted Red Peppers and a sprinkle of Parmesan
Prep time: 10 | Cook time: 20 | Serves: 4
Ingredients
  • 1 cup arborio rice
  • 4 cups vegetable broth
  • 1/2 onion, chopped
  • 1 clove garlic, minced
  • 1 pinch saffron threads
  • 1/2 cup chopped fresh spinach
  • 1/2 cup roasted red peppers, chopped
  • 1/4 cup grated Parmesan cheese (optional)
Instructions
  1. In a medium saucepan, bring the vegetable broth to a simmer over medium heat.
  2. Meanwhile, heat a large skillet over medium heat. Add olive oil and cook the onion and garlic until softened.
  3. Add the arborio rice to the skillet and cook, stirring constantly, for 1 minute.
  4. Add 1 cup of the hot vegetable broth and cook, stirring constantly, until the broth is absorbed.
  5. Add the saffron and another 1 cup of hot vegetable broth. Cook, stirring constantly, until the broth is absorbed.
  6. Continue adding the hot vegetable broth, 1 cup at a time, stirring constantly, until the rice is cooked through and creamy, about 18-20 minutes.
  7. Stir in the spinach and roasted red peppers and cook for 1-2 minutes, or until the spinach is wilted.
  8. Remove from heat and stir in the Parmesan cheese if using. Serve immediately.
Why It Works
  • The use of arborio rice gives the risotto a creamy and tender texture.
  • Cooking the rice in a flavorful broth adds depth of flavor to the dish.
  • The addition of spinach and roasted red peppers adds color and texture to the risotto.
  • The Parmesan cheese adds a touch of richness and umami to the dish.
  • Saffron adds a delicate floral note to the risotto.