Dutch Oven Saffron Risotto
Ingredients
- 1 tablespoon grated lemon zest ⓘ
- 2 tablespoons fresh lemon juice ⓘ
- 1/8 teaspoon saffron
- 4 1/2 cups lower-sodium chicken broth ⓘ
- 1 tablespoon butter ⓘ
- 1 cup minced yellow onion ⓘ
- 1 1/2 cups Arborio or other risotto-friendly rice ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon white pepper ⓘ
- 2 tablespoons grated fresh pecorino Romano cheese ⓘ
Instructions
- Preheat your oven to 375°.
- Place the lemon zest in a small bowl. Combine the lemon juice and the saffron in a separate small bowl.
- Heat the broth in a small saucepan over medium heat until just simmering. Do not boil.
- Heat a large Dutch oven over medium-high heat.
- Add the butter. Saute and swirl until the foaming point.
- Add the onion and stir 4 minutes, until glassy and soft.
- Add half of the rice and stir to combine. Toast the rice gently, about 2 minutes. Now, add the lemon zest and the rest of the rice. Stir to combine.
- Add all of the broth to the rice.
- Add the saffron-lemon juice mixture.
- Add the salt and the white pepper.
- Cover and transfer to the oven. Bake for 40 minutes, until the moisture is almost fully absorbed by the rice.
- Carefully pull the oven rack out a bit. Remove the lid, and stir and fold with a wooden spoon until the risotto is creamy, yet the rice grains are still distinguishable.
- Sprinkle the cheese over the top of the risotto and bake, uncovered, an additional 8 minutes. Serve immediately.
Nutrition & Diet Analysis (per serving)
646
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).