{"id":2722,"date":"2017-03-29T23:21:36","date_gmt":"2017-03-29T23:21:36","guid":{"rendered":"https:\/\/sweetvegan.net\/?p=2722"},"modified":"2019-10-20T19:47:08","modified_gmt":"2019-10-20T19:47:08","slug":"saffron-risotto","status":"publish","type":"post","link":"https:\/\/sweetvegan.net\/saffron-risotto\/","title":{"rendered":"Saffron Risotto"},"content":{"rendered":"
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Saffron Risotto<\/div>\t
2017-03-29 18:16:00<\/div>\t\t\t
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Write a review<\/div>\n\t\t<\/div>\t\t
Save Recipe<\/a><\/div>\t\t
Print<\/div>\t<\/div>\t
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Ingredients<\/div>\t\t\t
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  1. 1 Cup Arborio rice<\/li>\t\t\t\t
  2. 1 Cup Dry white wine<\/li>\t\t\t\t
  3. 7 Cups Vegetable stock<\/li>\t\t\t\t
  4. 1\/2 Cup Frozen pease<\/li>\t\t\t\t
  5. 1 Roma Tomato - peeled, seeded and diced<\/li>\t\t\t\t
  6. 1 Large Shallot - peeled and diced<\/li>\t\t\t\t
  7. 1 Celery stalk - diced<\/li>\t\t\t\t
  8. 1 Clove Garlic - minced<\/li>\t\t\t\t
  9. 1\/4 Cup Fresh parsley<\/li>\t\t\t\t
  10. 2 Tbs Olive oil<\/li>\t\t\t\t
  11. 1 Tsp Tomato paste<\/li>\t\t\t\t
  12. 1\/8 Cup boiled water<\/li>\t\t\t\t
  13. 1 Large pinch of Saffron<\/li>\t\t\t\t
  14. 1 Tbs Nutritional Yeast Flakes<\/li>\t\t\t\t
  15. 2 Tsp Bragg Liquid Aminos or Soy sauce<\/li>\t\t\t\t
  16. Salt & freshly ground Pepper<\/li>\t\t\t\t
  17. Fresh Parsley for garnish<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    Instructions<\/div>\t\t\t
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    1. Place saffron in a bowl with the boiled water and set aside to bloom.<\/li>\t\t\t\t
    2. Blooming the saffron is an important step, do not skip it.<\/li>\t\t\t\t
    3. Heat the oil in a large saucepan over medium heat.<\/li>\t\t\t\t
    4. Add shallot, garlic, and a pinch of salt and pepper and saut\u00e9 until shallot is soft.<\/li>\t\t\t\t
    5. Add Bragg (or soy sauce) and tomato paste, and stir for about 30 seconds.<\/li>\t\t\t\t
    6. Add the rice and stir until coated.<\/li>\t\t\t\t
    7. Add the wine and simmer for about a minute.<\/li>\t\t\t\t
    8. Add the vegetable stock and simmer for about 10 minutes.<\/li>\t\t\t\t
    9. Add the saffron and its water. Stir constantly, until most of the water is absorbed - about 8 minutes.<\/li>\t\t\t\t
    10. Add the other 3 cups of stock and the peas, and simmer until the rice is tender, stirring continuously, about 12-15 minutes.<\/li>\t\t\t\t
    11. Remove from heat, add the fresh parsley, tomatoes, nutritional yeast, salt, and pepper and continue stirring.<\/li>\t\t\t\t
    12. The desired consistency is thick and creamy, so if you need to, you can add more stock and stir a bit longer. It will vary from cook to cook, from stove to stove, and ingredient to ingredient.<\/li>\t\t\t\t
    13. Garnish with fresh parsley and ground pepper.<\/li>\t\t\t\t
    14. Enjoy!<\/li>\t\t\t<\/ol>\n\t\t<\/div>
      Sweet Vegan Living https:\/\/sweetvegan.net\/<\/div>\t\t<\/div>\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

      Risotto is one of my absolute favourite dishes ever, it’s the epitome of Italian comfort food.
      \nI didn’t have any on hand when I made this but it’s also delicious with wild mushrooms.<\/p>\n","protected":false},"author":1,"featured_media":2724,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"none","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","sfsi_plus_gutenberg_text_before_share":"","sfsi_plus_gutenberg_show_text_before_share":"","sfsi_plus_gutenberg_icon_type":"","sfsi_plus_gutenberg_icon_alignemt":"","sfsi_plus_gutenburg_max_per_row":"","footnotes":""},"categories":[933,529,8],"tags":[853,768],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/2722"}],"collection":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/comments?post=2722"}],"version-history":[{"count":1,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/2722\/revisions"}],"predecessor-version":[{"id":2725,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/2722\/revisions\/2725"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/media\/2724"}],"wp:attachment":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/media?parent=2722"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/categories?post=2722"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/tags?post=2722"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}