Saffron Risotto with Broccoli Recipe | Vegetarian Times Skip to main content

Saffron Risotto with Broccoli

The difference between a good risotto and a great one? A flavorful stock that seasons the rice grains as it is absorbed.



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3 cups Vegetable Stock
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4 cups small broccoli florets
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¼ tsp. Spanish saffron, divided
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1 Tbs. olive oil
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1 medium leek, white and pale green part halved and thinly sliced (1½ cups)
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¾ cup arborio rice


1. Bring Vegetable Stock to a simmer in medium saucepan. Add broccoli, and cook 2 to 3 minutes, or until crisp-tender. Remove florets from broth with slotted spoon, and set aside. Stir 1/8 tsp. saffron into hot broth, reduce heat to low or turn off, cover, and keep hot.

2. Meanwhile, heat oil in saucepan over medium heat. Add leek, and sauté 3 to 5 minutes, or until soft. Stir in rice, and sauté 3 to 5 minutes more, or until rice grains are opaque.

3. Stir in 1 cup stock, and reduce heat to medium-low. Cook rice until most of liquid is absorbed, stirring regularly. Continue adding stock 1/2 cup at a time, stirring and cooking until liquid is absorbed, about 10 minutes. Stir in remaining 1/8 tsp. saffron before last addition of stock. Cook until most liquid is absorbed. Remove from heat, and stir in broccoli. Cover risotto, and let stand 2 to 3 minutes, or until broccoli is hot. Season with salt and pepper, if desired.

Nutrition Information: 

5 g
Total Fat: 
4 g
Saturated Fat: 
<1 g
39 g
0 mg
262 mg
4 g
2 g
Serves 4

Comments on this Recipe

What do you mean by saffron DIVIDED? Also, I've never used Saffron before but I've heard the threads must be soaked in hot liquid prior to use. So, the second 1/8 tsp, should I soak that?

Stir in remaining 1/8 tsp. saffron before last addition of stock.