Saffron Chickpea Risotto
INGREDIENTS
- 300g arborio rice
- 1 can (400g) chickpeas, drained
- 1 onion, finely diced
- Pinch of saffron threads
- 120ml white wine
- 1L vegetable stock, hot
- 1 lemon, zest and juice
- 2 tbsp olive oil
NUTRITION
Per serving
520
Calories
16g
Protein
88g
Carbs
11g
Fats
METHOD
1
Bloom the saffron
Stir the saffron into a small ladle of warm stock and leave to infuse for five minutes.
2
Toast the rice
Soften onion in oil for four minutes. Add rice and stir for two minutes until edges glisten.
3
Add the liquid
Pour in the wine and saffron stock. Add the rest of the stock a ladle at a time over twenty minutes.
4
Finish
Fold in chickpeas, lemon zest and juice during the last three minutes. Rest off the heat for two minutes.
VEG.ARMY TIP
The classic Milanese flavour comes from butter — replace with a swirl of cashew cream off the heat.
