Slow Cooker Saffron Risotto

    2 hours 40 minutes

    Saffron gives this lovely Italian risotto a delicious scent and a bright colour. Use real saffron even though it is a bit more pricy.

    2 people made this

    Serves: 4 

    • 1 teaspoon saffron threads
    • 1/2 cup pine nuts
    • 3 tablespoons olive oil
    • 1 onion, finely diced
    • 3 cloves garlic, crushed
    • 1/4 teaspoon allspice
    • 4cm fresh ginger, finely diced
    • 3 cups vegetable stock, hot
    • 1 1/2 cups quick cooking rice
    • salt and pepper, to taste
    • fresh parsley, to garnish

    Preparation:15min  ›  Cook:2hours25min  ›  Ready in:2hours40min 

    1. Put the saffron threads in a small bowl and add 1 tablespoon boiling water. Let stand.
    2. In a frying pan, dry fry the pine nuts until golden. Set aside.
    3. Heat the olive oil in a frying pan and fry the onion for 8 minutes. Stir in the garlic, allspice and ginger and cook 2 more minutes. Transfer mixture to the slow cooker.
    4. Pour in the hot vegetable stock and stir. Cover and cook on High 1 hour. Stir in the rice, recover and cook another hour. Add more boiling stock if it is drying out too fast.
    5. Stir in the saffron and pine nuts, and season with salt and pepper. Recover and cook another 15 minutes. Serve sprinkled with parsley.

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