Saffron & tomato risotto

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• Gemma

  26 November 2009

  Gemma rated and commented on this recipe

  

  Really tasty and quick, will definitely do again, Also doubled the tomato quantity.

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• Yummy Mummy

  12 January 2010

  Yummy Mummy rated this recipe

  

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• evel-lin

  27 April 2010

  evel-lin rated and commented on this recipe

  

  Lovely delicate flavours. Would add more tomatos if I made it again

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• sline88

  01 June 2010

  sline88 rated this recipe

  

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• Rachthecook

  03 August 2010

  Rachthecook rated and commented on this recipe

  

  Delicious! Once the tomatoes go in it becomes a really beautiful little dish- not a lot of flavours going on but that's the beauty of it. I tried saffron for the first time which I begrudgingly bought at £3.80 from tescos. It gave the dish a lovely colour but didnt add anything in terms of taste so not sure if I would buy it again. Definately making this one again.

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• DaisyMayBake

  29 August 2010

  DaisyMayBake rated and commented on this recipe

  

  cooked this for my mum twice now, both times i was showered with praise at how tasty it was. Last time i exchanged the fennel seeds for cumin seeds which added a lovely curry-like spice flavour. I also add 150g of king prawns which works well and makes the portions go further.

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• lulutan23

  27 September 2010

  lulutan23 commented on this recipe

  Gorgeous recipe, my husband loved it!! i also say add more tomatoes... i served this with a chicken breast stuffed with goats cheese, the goats cheese went really well with this dish...

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• lulutan23

  27 September 2010

  lulutan23 rated this recipe

  

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• Mila

  16 November 2011

  Mila rated and commented on this recipe

  

  really lovely, kids liked it too (but picked the tomatoes) I had nothing in the fridge and this saved me :)

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http://www.bbcgoodfood.com/recipes/97610/

http://www.bbcgoodfood.com/recipes/97610/

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Ingredients

• ½ tsp fennel seeds , crushed
• 2 tomatoes , chopped
• a large pinch of saffron threads, crushed
• olive oil
• 1 small onion , finely chopped
• 1½ l vegetable stock
• 275g arborio rice
• 125ml white wine
• 3 tbsp Parmesan (or vegetarian alternative), grated

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 minutes

Vegetarian, Low-fat

Ingredients

• ½ tsp fennel seeds , crushed
• 2 tomatoes , chopped
• a large pinch of saffron threads, crushed
• olive oil
• 1 small onion , finely chopped
• 1½ l vegetable stock
• 275g arborio rice
• 125ml white wine
• 3 tbsp Parmesan (or vegetarian alternative), grated

per serving

330 kcalories, protein 8.4g, carbohydrate 60.1g, fat 6.8 g, saturated fat 1.6g, fibre 2.1g, salt 3.95 g

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