Saffron Risotto with Oven Tomatoes and Glazed Onions
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 onion (s)
- 1 clove garlic
- 50 g butter
- 100 g rice, (risotto rice)
- 50 g wine, white
- 300 ml broth
- 1 pinch (s) saffron
- 60 g parmesan cheese
- 1 bunch spring onion (s)
- butter
- 20 cherry tomato (s)
- 4 sprigs thyme
- 2 sprigs rosemary
- 2 cloves garlic)
- olive oil
- salt
- pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Dice the onion and garlic. Let it sauté in the butter, add the risotto and sweat until it is translucent. Deglaze with white wine, let it almost boil off and fill up with saffron and 2/3 of the broth. Simmer gently, stir every now and then and keep adding some of the remaining stock until the rice is cooked firm to the bite. Finally, add the parmesan and season with salt and pepper if necessary.
- Place tomatoes in a baking dish greased with olive oil, season with salt, sugar, pepper, thyme, rosemary and crushed cloves of garlic.
- Cook in the oven at 180 degrees for 20 minutes.
- Clean, wash and blanch the leek and then leave to cool in ice water. Heat again later in a pan with butter and season with salt.
- Arrange the leek decoratively with the oven tomatoes on the risotto.
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