Saffron Risotto with Roasted Chickpeas
Saffron Risotto with Roasted Chickpeas
There’s something so cozy and comforting about a warm bowl of Risotto. It has the reputation of being difficult to make but is actually quite easy. Admittedly it does take patience though. Think of it as a blank canvas for so many delicious pairings such as mushrooms, peas, asparagus and in this case saffron and roasted chic peas. Saffron brings a very light earthy flavor to the risotto that goes so well with the cumin and smoked paprika in the chickpeas. The contrast of the crispy chickpeas and creamy risotto are wonderful.
Serves 2
Ingredients
1 cup (220 g) Arborio Rice
5 -5 1/2 cups (1182 - 1300 ml) Vegetable Broth
2 Tbsp (30 g) Vegan Butter
1 Shallot (50 g) finely minced
1 cup (90 g) Vegan Parmesan grated
1 -1 1/2 tsp (5-7.5 g) Saffron threads
Pepper to taste
Roasted Chickpeas
1 can (425 g) of Chickpeas
3 Tbsp (45 ml) Avocado Oil
1/2 tsp (2.5 g) ground Cumin
1/2 tsp (2.5 g) Smoked Paprika
Salt to taste
Note: try not to make the roasted chickpeas to far inadvance of finishing the risotto. They tend to lose thier crispiness rather quickly. Still super delicious just less crispy.
Creaminess: If you like your risotto al dente then use 5 cups of liquid but if you prefer a creamier consistency then use up to 6 cups. You will be able to tell as you cook.
Directions
1.Make the roasted chickpeas by rinsing and draining them well. Spread them out onto a clean kitchen towel to dry. Roll the chickpeas around to release any loose skins and discard them.
2. Add the dried chickpeas to a bowl along with the oil, cumin and smoked paprika and mix well. Spread them in a single layer onto a parchment lined baking sheet and bake for 25 minutes at 375. Give them a toss to mix and continue baking for another 10 minutes until crispy. Season with salt and set aside.
3. In a medium sized pot, heat up the broth and keep it simmering while you cook the risotto.
4. Make the risotto by first melting the butter on medium heat in a large semi wide pot. Add in the shallot and sauté for 3-5 minutes or until translucent.
5. Add in the rice and mix thoroughly until well coated in the butter. Allow the rice to toast slightly about 1-2 minutes, making sure to stir occasionally.
6. Add in a ladle full of the broth and stir well. Allow the rice to cook and absorb the liquid before adding in another ladle. Each time you add broth give the rice a good stir to help absorb the liquid and release its starch.
7. Repeat this process of adding the broth and stirring the rice until you have about 2 cups of broth left. You don’t have to stand over it constantly stirring but don’t walk away either. Let the rice cook and take in the liqud as it becomes creamy.
8. Add in the saffron and continue cooking the rice the same way, adding in the remaining broth and stirring. Make sure to taste the risotto and see if it’s creamy enough with just a little bite to the rice.
9. Once all of the broth has been used add in the cup of parmesan and mix through. Continue stirring until the parmesan is melted. Serve the risotto immediately with a topping of the roasted chickpeas.
