Tomato & Saffron Risotto, Artichoke, Silverbeet, Zucchini Recipe

Prepare saffron

Place saffron threads in a small bowl and pour 2 tablespoons of hot vegetable stock over them. Let steep for at least 10 minutes to extract color and aroma.

Sweat aromatics

In a heavy-bottomed saucepan or wide sauté pan over medium heat, warm 2 tablespoons olive oil and 1 tablespoon butter. Add the finely diced onion and a pinch of salt. Cook gently, stirring occasionally, until soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Toast rice

Add the Arborio rice to the pan and stir to coat the grains with the oil and butter. Toast the rice for 1–2 minutes until the edges become translucent but the center remains opaque.

Deglaze with wine

Pour in the white wine and stir until most of the liquid has evaporated and the pan is nearly dry.

Begin adding stock

Reduce heat to medium-low. Add 1 ladle (about 3/4 cup) of hot vegetable stock to the rice and stir gently until the liquid is mostly absorbed. Continue adding stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take 18–20 minutes total for al dente rice.

Add tomato and saffron

About two-thirds of the way through cooking (after roughly 10–12 minutes), stir in the tomato passata and the saffron with its soaking liquid. Continue adding stock and stirring until the rice is creamy and just tender to the bite.

Season and finish risotto

When the rice is cooked al dente (tender with a slight core), remove the pan from heat. Stir in 1 tablespoon cold butter and 1/2 cup grated Parmigiano-Reggiano for creaminess. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper, tasting and adjusting as needed. Cover the pan and let rest for 1–2 minutes to meld flavors.

Prepare vegetables

While the risotto cooks, heat 1 tablespoon olive oil in a separate large skillet over medium-high heat. Add the zucchini half-moons in a single layer and sauté until lightly golden and just tender, about 3–4 minutes. Transfer zucchini to a plate.

Wilt silverbeet

In the same skillet, add the chopped silverbeet leaves (add stems first if using stems; cook 1–2 minutes, then add leaves). Sauté until wilted and bright green, about 2–3 minutes. Season lightly with a pinch of salt and the lemon zest and juice. Transfer to the plate with zucchini.

Warm artichokes

Return the skillet to medium heat and add the quartered artichoke hearts with a small splash of olive oil if needed. Sauté for 2–3 minutes until warmed through and edges begin to caramelize slightly. If using red pepper flakes, add them here for a mild kick. Combine the warmed artichokes with the zucchini and silverbeet, toss gently to mix.

Incorporate into risotto

Either fold about two-thirds of the sautéed vegetable mixture into the finished risotto to create pockets of texture within the dish, or reserve all vegetables to top the risotto when plating, depending on preference.

Plate and garnish

Spoon the risotto into warmed bowls, creating a slight well in the center. Top with the reserved sautéed vegetables (or the remaining third of the vegetable mix if some was folded in). Sprinkle the sliced basil and microgreens over the top. Drizzle a small amount of extra virgin olive oil and finish with a light sprinkle of grated Parmigiano if desired.

Serve

Serve immediately while the risotto is creamy and hot. Provide extra grated cheese and freshly ground black pepper at the table.