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Saffron Risotto with Lemony Braised Spring Vegetables

Phoebe Lapine
  • 70 minutes
  • Serves 4

INGREDIENTS

1

bunch Carrots

1/4 cup

Chives

4 cloves

Garlic

3

Golden beets, medium

1

Leek, large

1

bunch Radishes

1

Yellow onion, small

1 qt

Vegetable stock

1/4 cup

Lemon juice

1 cup

Arborio rice

1 pinch

Saffron threads

1

Sea salt

1

Olive oil

3/4 cup

White wine, dry