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Saffron Risotto

Saffron Risotto

with Herby Baked Tomatoes and Lemony Pea Shoot Salad

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This vegetarian risotto is a collab recipe from chefs André and Lizzie, and it’s more than a little bit special. Double the chef power, double the deliciousness! The silky richness of this delicately spiced saffron risotto, works perfectly with herby baked vine tomato, fresh gremolata and a lemony pea shoot salad. For a dish that tastes as good as it looks, this recipe gets full marks.


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 conflict 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.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Echalion Shallot

1 clove

Garlic Clove

2 sprig(s)


1 bunch(es)


½ bunch(es)

Flat Leaf Parsley

½ unit(s)


2 unit(s)

Vine Tomatoes

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

1 sachet


1 pot(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

175 grams

Risotto Rice

1 pack(s)


1 bag(s)

Steve's Leaves Peashoots - DO NOT USE

Not included in your delivery

¾ litre(s)


1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2213 kJ
Energy (kcal)529 kcal
Fat13.0 g
of which saturates4.0 g
Carbohydrate84 g
of which sugars8.0 g
Protein20 g
Salt2.83 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Aluminum Foil
Baking Tray
Large Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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Preheat your oven to 180°C. Halve, peel and chop the shallot into ½cm pieces. Peel and grate the garlic (or use a garlic press). Strip the thyme leaves from their stalks (discard the stalks). Pick the oregano leaves from their stalks and roughly chop (discard the stalks). Roughly chop the parsley (stalks and all). Zest the lemon into a bowl and combine with the parsley - gremolata made!


Halve the vine tomatoes through the equator and spread out on a lined baking tray, cut side up. Sprinkle over half the oregano and a quarter of the hard Italian cheese. Grind over plenty of black pepper and drizzle with a little oil. Set aside (you'll cook them later!).


Pour the water (amount specified in the ingredient list) into a large saucepan. Add the saffron powder and vegetable stock pot, then bring to the boil and stir to dissolve the stock. Lower the heat. Meanwhile, heat a splash of oil in another large saucepan on medium heat. Add the shallot and cook, stirring, until soft, 3 mins. Stir in the garlic, thyme and remaining oregano, cook for another 30 seconds. Mix in the rice and make sure it is well coated in the oil.


Add a ladleful of the hot stock to the rice and stir until almost absorbed. Repeat this process until all of the stock has been absorbed. This will take around 20-25 mins. Stir in the peas for the last 5 mins of cooking. When ready, the risotto should be creamy, but each grain should still have a little bite. TIP: Taste as you go. If you run out of stock and the rice isn't cooked, add a little water and keep cooking.


Pop the tomatoes on the top shelf of your oven until tender and the cheese is golden and bubbly, 18-20 mins. Squeeze the lemon juice into a large bowl along with the olive oil (amount specified in the ingredient list) and a pinch of salt and black pepper and combine. Leave to the side.


Stir the remaining hard Italian cheese through the finished risotto. Pop the pea shoots on top of the lemon and oil dressing and toss to dress the leaves. Serve the saffron risotto in bowls topped with the herby baked tomatoes, a sprinkling of gremolata and the lemony pea shoot salad on the side. Enjoy!