Saffron Risotto with Roasted Cherry Tomatoes & Almonds

As a decadent side dish or vegetarian entrée idea, my Saffron Risotto with Roasted Cherry Tomatoes & Almonds is as comforting as comfort food gets.  As you slowly stir the Arborio rice with the stock, the starches from the rice slowly release and create a sauce like no other. The pinch of saffron adds a warm hue and flavor to the rice, the roasted cherry tomatoes color and a touch of sweetness, and the almonds add that crunch and buttery taste that simply adds to the overall decadence.

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Saffron Risotto with Roasted Cherry Tomatoes & Almonds

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: medium
  • Recipe type: Side dish

Ingredients:

  • 1 teaspoon extra virgin olive oil
  • 1 Tablespoon unsalted butter
  • 1 shallot, thinly sliced
  • 2 garlic cloves, thinly sliced
  • ½ cup Arborio rice
  • Salt and pepper
  • ¼ cup dry white wine
  • 3-4 cups low-sodium chicken broth
  • Pinch of saffron
  • ¼ cup grated Parmesan or Pecorino cheese, plus more for serving
  • 1 cup roasted cherry tomatoes
  • Slivered, toasted almonds
  • Chopped parsley, for serving

Directions:

  1. Heat the olive oil and butter in a medium saucepan or Dutch oven over medium-low heat. Add in the onion and garlic and saute for 3 minutes. Add in the rice and cook, stirring constantly, for 1 minute to toast the rice and coat each grain with oil. Add in the white wine and reduce the heat to low. Cook until the liquid has evaporated.
  2. Now, with about 1/2 cup of chicken broth at a time, ladle in the broth and stir, until the broth has evaporated. Then continue adding in the broth and cooking the risotto until it is al dente and puffed up. (This can take anywhere from 15-25 minutes….but keep stirring!)
  3. Add in the pinch of saffron and stir the risotto until it turns a lovely yellow color. Season with salt and pepper to taste. Remove from the heat an stir in the 1/4 cup of cheese. Serve warm with more cheese, the roasted tomatoes, almonds and chopped parsley.

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