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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• 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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• laurabee

  14 May 2012

  laurabee rated and commented on this recipe

  

  beautiful, fragrant, fast and yummy!! Quadrupled the amount of tomatoes and used cherry ones instead!

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• Marion

  15 September 2012

  Marion rated and commented on this recipe

  

  At the beginning of the recipe, I put the tomatoes and fennel seeds in the oven with some olive oil. By the time the rice was ready, the tomatoes were lovely and caramalised and had a real depth of flavour.

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• shoegalclaire

  12 April 2013

  shoegalclaire rated and commented on this recipe

  

  This was a lovely dinner for a Saturday night - I used more tomatoes than the recipe asked for but it was delicious! Served without the cheese and it was still yummy :) Very low in calories but well worth cooking.

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• Fishermans Friend

  26 April 2013

  Fishermans Friend commented on this recipe

  This is one of our family favorites now. Saffron always seems a bit expensive, but it does go a long way, it's got a unique flavour as well. some good trout recipes here: http://www.rainbowtroutrecipes.net/

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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
• 1½l 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
• 1½l 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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