Date – Saffron – Risotto
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 100 g risotto rice
- 100 g date (s), dried
- 1 onion (s)
- 2 cloves garlic
- 2 bell pepper (s), pointed, red
- 1 small zucchini
- 50 ml white wine
- vegetable broth
- 1 pinch (s) saffron
- 1 pinch cumin
- 1 pinch coriander
- 2 teaspoons lemon juice
- 0.5 teaspoon ½ cinnamon powder
- salt and pepper
- some butter
Print Recipe
Pin Recipe Instructions
- Chop the onion, garlic, paprika and zucchini into small cubes. Sweat in the butter. Add the rice, fry briefly, then deglaze with white wine. Add the stock (please note the information on the rice package for the ratio of rice: stock). Season with saffron, cumin, coriander, lemon juice, cinnamon, salt and pepper. After 2 - 3 minutes add the diced dates. Stir the risotto regularly. It`s ready when the water soaks up and the rice is soft. I have already replaced some of the dates with dried mangoes, which also tastes very tasty!
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