Saffron Risotto with Green Vegetable Ragout

Name: Saffron Risotto with Green Vegetable Ragout
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Ingredients: 1.2 litres vegetable stock; ½ tsp saffron strands; 1 onion, finely chopped; 350 g risotto rice; 50 g freshly grated Parmesan cheese, plus extra to garnish; 175 g frozen broad beans; 1 tbsp rapeseed oil; a knob of butter; 2 small leeks, thinly sliced; 2 garlic cloves, thinly sliced; 4 tbsp dry white wine; 1 bunch of fine asparagus, trimmed and cut into 2.51 cm pieces; 100 g frozen peas; 2 tbsp chopped fresh herbs (such as flat-leaf parsley, chives and/or chervil); 2 tbsp chopped fresh herbs (such as flat-leaf parsley, chives and/or chervil); 2 tbsp chopped fresh herbs (such as flat-leaf parsley, chives and/or chervil); 2 tbsp chopped fresh herbs (such as flat-leaf parsley, chives and/or chervil); juice of ½ lemon; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 15

Appears in

Neven Maguire's Midweek Meals

By Neven Maguire

Published 2020

About

This looks stunning and is incredibly easy to make. The saffron adds just the right touch of flavour and a dazzling colour without being overpowering. I’ve picked it up on my travels and have enjoyed many seasonal variations over the years.

Ingredients

1.2 litres vegetable stock
½ tsp saffron strands
1 tbsp

Main course
Gluten-free
Vegetarian

Method

Bring the stock to a gentle simmer in a pan. Heat a separate sauté pan over a medium to high heat. Add the saffron and heat, shaking the pan, for a minute, until the threads are dry, brittle and fragrant.

Add the oil and butter to the saffron, then tip in the onion and season generously. Sauté for 5 minutes, until softened but not coloured. Stir the rice into the onion and saffron mixtu