Venetian Vegetable Risotto with Saffron and Peas
This Venetian Vegetable Risotto with Saffron and Peas is a vibrant and flavorful dish that's perfect for a special occasion or a cozy night in. The Arborio rice is cooked in a savory vegetable broth infused with saffron, giving it a beautiful golden hue and a slightly floral aroma. Frozen peas add a pop of color and sweetness, while chopped red bell pepper and zucchini provide a crunchy texture. Vegan parmesan cheese (or nutritional yeast) adds a cheesy richness that complements the other flavors perfectly. Serve this risotto as a main course or as a side dish with your favorite protein.
Risotto, a creamy and comforting Italian rice dish, has a long and storied history. It is believed to have originated in the northern Italian region of Lombardy in the 16th century. One legend has it that a young apprentice chef named Walter was tasked with preparing a special meal for the Duke of Milan. In a moment of desperation, he added saffron to the rice dish, giving it a beautiful golden color and a unique flavor that impressed the Duke and his guests. Since then, saffron has become an essential ingredient in many risotto recipes. Over the centuries, risotto has evolved and spread throughout Italy and beyond. Different regions have developed their own variations, using local ingredients and flavors. This Venetian Vegetable Risotto with Saffron and Peas is a nod to the vibrant culinary traditions of the Veneto region. The use of fresh vegetables, such as red bell pepper and zucchini, adds a vibrant pop of color and freshness to the dish. Today, risotto is enjoyed all over the world as a symbol of Italian cuisine. It is a versatile dish that can be adapted to different tastes and preferences. Whether you prefer a classic risotto with just a few simple ingredients or a more elaborate version with a variety of vegetables and seafood, there is a risotto recipe out there for everyone.
Venetian Vegetable Risotto with Saffron and Peas Venetian Vegetable Risotto with Saffron and Peas Venetian Vegetable Risotto with Saffron and Peas Venetian Vegetable Risotto with Saffron and Peas
Prep time: 10 | Cook time: 25 | Serves: 4
Ingredients
  • 1 tablespoon olive oil
  • 1/2 yellow onion, chopped
  • 2 cups vegetable broth
  • 1 cup Arborio rice
  • 1/2 teaspoon saffron threads
  • 1 cup frozen peas
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped zucchini
  • 1/4 cup vegan parmesan cheese (or nutritional yeast)
  • Salt and pepper to taste
Instructions
  1. Heat the olive oil in a large saucepan over medium heat.
  2. Add the onion and cook until softened, about 5 minutes.
  3. Add the rice and stir to coat in the oil.
  4. Toast the rice for 1 minute, stirring constantly.
  5. Add the vegetable broth, saffron, and peas to the pot.
  6. Bring to a boil, then reduce heat to low and simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
  7. Stir in the red bell pepper, zucchini, and vegan parmesan cheese.
  8. Cook for an additional 2 minutes, or until the vegetables are tender.
Why It Works
  • Arborio rice is a short-grain rice that is high in starch, which gives risotto its creamy texture.
  • Saffron is a spice that adds a beautiful golden color and a slightly floral aroma to the risotto.
  • Frozen peas add a pop of color and sweetness to the dish.
  • Chopped red bell pepper and zucchini provide a crunchy texture and add a fresh flavor.
  • Vegan parmesan cheese (or nutritional yeast) adds a cheesy richness that complements the other flavors perfectly.