Skip to main content
Saffron Risotto

Saffron Risotto

with Fennel and Charred Courgettes

Golden saffron brings the glamour to this oozy, creamy risotto dish but don't underestimate the fennel! It's fresh, crisp flavour has just a hint of aniseed and, combined with the saffron's sweet, aromatic hit, makes this dish very special!

Tags:
Veggie
Allergens:
Celery
Sulphites
Milk
Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active
DifficultyMedium

Ingredients

serving amount

1

Fennel

1

Echalion Shallot

1

Garlic Clove

1

Courgette

(May contain traces of: Celery)

1

Saffron

1

Vegetable Stock Pot

(Contains: Celery, Sulphites)

30

Unsalted Butter

(Contains: Milk)

175

Risotto Rice

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

1

Lemon

1

Pea Shoots

Not included in your delivery

750

Water

Nutritional information

Energy (kJ)2360 kJ
Energy (kcal)564 kcal
Fat19 g
of which saturates12 g
Carbohydrate80 g
of which sugars9 g
Protein17 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Grater
Grill Pan
Paper Towel
Large Frying Pan
Ladle
Bowl

Instructions

Prep the Veggies
1

Cut the leafy fronds from the fennel and keep to one side. Cut the fennel bulb in half lengthways. Remove the tough core at the base, then cut into slices about the width of your little finger. Halve, peel and chop the shallot into ½cm chunks. Peel and grate the garlic (or use a garlic press). Remove the top and bottom from the courgette, then cut at an angle into 1cm thick slices. Roughly chop your fennel fronds.

Cook the Veggies
2

Pour the water (amount specified in the ingredient list) into a saucepan and add the saffron and vegetable stock pot. Bring to the boil on high heat. Meanwhile, heat a splash of oil in a frying pan over high heat. Add the fennel slices. Cook for 5-7mins, until nicely caramelised and soft enough to eat. Once cooked, remove from the pan and set aside. Wipe out the pan with some kitchen paper (we'll use it again later).

Start the Risotto
3

Place a wide-bottomed saucepan on medium heat and add half the butter. Once melted, cook the shallot until soft, 3 mins. Add the garlic. Cook for another minute. Add the rice and stir to make sure it is evenly coated in the garlicky butter.

Ladle and Stir!
4

Add a ladleful of the boiling stock to the rice and stir until the stock is almost absorbed. Add another ladleful of stock, stir again and repeat this process until all of the stock is absorbed by the rice. This should take around 20-25 mins. Tip: When cooked, the risotto should be the consistency of porridge. Taste to make sure the rice is cooked and if it isn't add more water and cook for longer!

Char the Courgette
5

Meanwhile, return your frying pan to high heat (no oil). Cook the courgette slices for 3-5 mins on each side. Don't be tempted to turn them too quickly, they need to char and blacken slightly. Pop the courgette slices on a chopping board and allow to cool slightly before cutting in half

Finish and Serve
6

Finish the risotto by stirring in the fennel slices and fennel tops, half the hard Italian cheese and the remaining butter. Add a squeeze of lemon juice. Season to taste with salt and black pepper. Serve in bowls and arrange some of the charred courgette on top. Finish with some peashoots and a final sprinkling of hard Italian cheese.

This week's must-try HelloFresh recipes

Greek Style Chicken and Halloumi BBQ Skewers

Greek Style Chicken and Halloumi BBQ Skewers

with Flatbreads, Parsley Yoghurt and Baby Gem Salad
Korean Inspired Gochujang Pork Belly and Sesame Pear Slaw

Korean Inspired Gochujang Pork Belly and Sesame Pear Slaw

with Sambal Rice and Cucumber Salad
Char Siu Udon and Sweet Chilli Veggie Gyozas

Char Siu Udon and Sweet Chilli Veggie Gyozas

with Soy-Sesame Broccoli, Mushrooms and Peanut-Coriander Gremolata
Make your own Curry Paste: Butternut Butter Masala

Make your own Curry Paste: Butternut Butter Masala

with Peas, Cashew Nuts and Rice
Seared Monkfish Medallions on Lemon Risotto

Seared Monkfish Medallions on Lemon Risotto

with Homemade Bacon Jam and Rocket Salad
Homemade Lamb Keema Pau

Homemade Lamb Keema Pau

with Mango Chutney, Pickled Onion and Salad
Quick Goulash Inspired Beef

Quick Goulash Inspired Beef

with Bulgur Wheat, Bell Pepper and Soured Cream
Jerk Style Spatchcock Chicken and Pineapple Chutney

Jerk Style Spatchcock Chicken and Pineapple Chutney

with Coconut Rice & Beans, Slaw and Tenderstem®
Mozzarella and Roasted Butternut Squash Salad

Mozzarella and Roasted Butternut Squash Salad

with Rocket, Pesto Dressing and Croutons
Crispy Onion Topped BBQ Hot Dogs and Chips

Crispy Onion Topped BBQ Hot Dogs and Chips

with Burger Sauce Slaw and Rocket
Homemade Jamaican Style Curried Beef Patties

Homemade Jamaican Style Curried Beef Patties

with Roasted Pepper and Pickled Onion Salad
Thai Style Chicken Spaghetti

Thai Style Chicken Spaghetti

with Pepper, Spinach and Peanuts
Biang Biang Inspired Hand-Cut Noodles in Hoisin Sauce

Biang Biang Inspired Hand-Cut Noodles in Hoisin Sauce

with Stir-Fried Veg and Crushed Peanuts
Caribbean Style Spiced Salmon

Caribbean Style Spiced Salmon

with Kiwi Salsa, Chips and Zesty Slaw
Easy Peasy Chorizo Linguine

Easy Peasy Chorizo Linguine

with Peas and Balsamic Glaze
Chinese Style BBQ Pork Steak

Chinese Style BBQ Pork Steak

with Sesame Chips, Asparagus and Garlicky Tenderstem® Broccoli
Middle Eastern Style Lamb and Couscous

Middle Eastern Style Lamb and Couscous

with Roasted Cumin Carrots and Yoghurt
Chipotle Chicken Fajita Traybake

Chipotle Chicken Fajita Traybake

with Soured Cream and Baby Leaf Salad
Thai Style Coconut Fried Chicken and Green Curry Mayo

Thai Style Coconut Fried Chicken and Green Curry Mayo

with Sweet Chilli Bacon Smashed Potatoes, Mango and Coriander Salad
21 Day Aged Rump Steak and Crispy Parmesan Gnocchi

21 Day Aged Rump Steak and Crispy Parmesan Gnocchi

with Spiced Chorizo Salsa and Tenderstem®