We were lucky to be gifted some top quality Persian saffron by our friend Miriam and therefore couldn’t go past this recipe, and with asparagus still available we couldn’t resist doing this despite it edging into summer.
Wine Suggestion: As this is quite rich, but also has the fresh vegetables, it lends itself to a deftly handled new world Chardonnay. Au Bon Climat is our go to choice and their Wild Boy is a perfect expression with a good blend of butter, ripe fruits and a flinty, salty core.
Saffron risotto with spring veg – serves 4
- 1.2 litres vegetable stock (we use Marigold Swiss Bouillon)
- ½ tsp saffron threads
- 1 tbsp rapeseed oil
- a knob of butter
- 1 onion, finely chopped
- 350g risotto rice
- 150ml dry white wine
- 50g freshly grated Parmesan, plus extra to serves
FOR THE VEGETABLES
- 175g frozen broad beans, blanched and popped out of their skins
- 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 2.5cm pieces
- 100g frozen peas
- 1 tbsp chopped flat-leaf parsley
- 1 tbsp chopped chives
- juice of ½ lemon
Bring the stock to a gentle simmer in a saucepan.
Heat a sauté pan over a medium-high heat. Add the saffron and heat for a minute, shaking the pan, until the threads are dry and fragrant.
Add the oil and butter to the saffron, then tip in the onion and add plenty of seasoning. Sauté for 5 minutes, until softened but not coloured. Stir the rice into the onion and cook for 1 minute to coat the grains in the oil, then pour in the wine and bubble for a minute, stirring.
Add a ladle of stock to the rice pan and stir until completely absorbed. Keep adding a ladle of stock at a time, stirring until absorbed before adding another.
After 10 minutes, and at the same time, start cooking the veg. Heat a large non-stick frying pan over a medium heat. Add the oil and butter, then add the leeks and garlic. Season with salt and sauté for 4-5 minutes, until tender. Pour in the wine and allow to bubble down.
Add the asparagus and a splash of the stock from the risotto and simmer for a couple of minutes, until bright green and tender but still crisp. Add the broad beans and peas and cook for another 2 minutes. Remove from the heat and stir in the herbs and lemon juice; season to taste.
While this is happening, continue cooking the risotto, adding stock as necessary. After about 25 minutes the rice should be al dente. Remove from the heat, stir in the Parmesan and season to taste.
Divide the risotto between warm plates and spoon the veg into a well in the centre, then scatter over some more Parmesan and serve. We like a drizzle of best olive oil over the top too.
(Original recipe from More Midweek Meals by Neven Maguire, Gill Books, 2022).
Jono & Jules do food & wine 