Recipes: Garlic & Saffron Risotto

garlic and saffron risotto

Garlic & Saffron Risotto


1 pinch of saffron

1 pinch of salt

1 litre vegetable or chicken stock

1 ½ cups Arborio rice

½ cup white wine

1 litre vegetable or chicken stock

1 tablespoon olive oil

1 onion

3 garlic cloves

1 cup peas

1/3 cup crumbled feta or grated Parmesan (vegetable rennet cheese can be used for vegans)

1 tablespoon butter


  1. In a small saucepan place the stock with the pinch of saffron and bring to the boil. Once you have brought it to the boil, lower the heat to a low simmer until needed later.
  2. In a large saucepan (I prefer a wok or deep skillet) heat the olive oil over a medium to low heat and add onion and a sprinkle of salt (this will stop the onion from burning). Just before the onion is completely cooked add the garlic and heat all way through.
  3. Add rice, mixing until its all coated by the oil, garlic and onions and cook until the rice is translucent which can take a few minutes.
  4. Now add the wine and reduce the mixture until most of the liquid is absorbed.
  5. Next add a ¼ of the saffron stock to the mix and cook until absorbed – repeat this action until all the stock has been used and with the last of the stock add the peas.
  6. The risotto will be ready when the rice is cooked through and the liquid has been absorbed into a creamy consistency.
  7. Lastly remove from the heat, mix in the butter and cheese and serve.

Note: You can substitute the Parmesan for veggie cheese. 


Make sure you purchase sustainable and environmentally sourced ingredients and support your local businesses too.


(C) T. Altman 2015

Disclaimer:  The information presented here is taken from my own personal experiences and are to be used as a guide only.  Please take into consideration, any medical conditions such as allergies before attempting.  Permission to reprint any information or photos on this blog must be obtained by the blog creator (

Featured Image: (c) T. Altman 2013

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