New Zealand · New Zealand

Saffron and Cardamom New Zealand-Style Stuffed Risotto

Name: Saffron and Cardamom New Zealand-Style Stuffed Risotto
Total time: 42 min
Yield: 4 servings
Cuisine: New Zealand
Ingredients: 1 cup Arborio rice; 4 cups vegetable stock; 1/2 cup dry white wine; 1 onion, finely chopped; 2 cloves garlic, minced; 1 cup mixed vegetables (zucchini, bell pepper, carrot); 2 tbsp olive oil; 1/4 cup nutritional yeast; Salt and pepper to taste; 1 tsp saffron threads; 1/2 tsp ground cardamom

Rich floral notes with aromatic depth

42 minutes4 servings

Method

Soak saffron in warm stock, stir cardamom into risotto during final mixing
Heat vegetable stock in a saucepan and keep warm.
In a large pan, sauté onion and garlic in olive oil until soft.
Add Arborio rice and toast for 2 minutes.
Stir in white wine and cook until absorbed, then gradually add warm stock, stirring constantly.
When rice is al dente, fold in mixed vegetables and cook until tender.
Stir in nutritional yeast, season with salt and pepper, and serve.

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