Vegetable Risotto with Saffron Recipes

Ingredients :

vegetable oil spray

1/2 cup finely chopped onion

1/2 tsp black mustard seeds

1 cup long-grain white rice

2-2.5 cups vegetable consommé

zest of 4 limes

1/2 tsp saffron threads

2 garlic cloves, finely chopped

6 shiitake mushrooms, diced (optional)

4 tbsp fresh shelled or frozen green peas

freshly ground black pepper

8 basil leaves, chopped

2 tbsp finely chopped chives

1/2 tsp finely chopped thyme

2 tomatoes, peeled, seeded and diced

Heat a nonstick saucepan over moderately low heat. Spray lightly with pan coating. Add the onion and cook slowly until translucent. Add the mustard seeds and cook until they turn gray, sputter, and pop. Pour in the rice and cook very gently over low heat, stirring, for 2-3 minutes.

Add the vegetable consommé, the lime zest, saffron, garlic, shiitake mushrooms, green pas and pepper to taste. Bring to a boil over high heat, lower the heat, and keep stirring gently. Simmer for 20-25 minutes, until the rice is tender and fluffy. Add water or vegetable consommé as necessary. Add the basil, chives, thyme, and diced tomatoes and combine carefully. Cook for 2 more minutes and serve immediately.

Serves 4

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