Lemon Saffron Risotto

Spring has finally made it's appearance in southern Maine, so I took full advantage of mother nature's sunny day and did some outdoor garden cleanup and raking. The daffodils, croccus and tulips were hiding snuggled under all mulched beds! It'll be great to see colorful openings next week.

After cleaning out the potting shed.. I moved the grill out next to prepare last night's dinner.. lemon rosemary grilled chicken with some springtime Lemon Saffron Risotto. I really enjoy the lightness of this risotto, and goes well with chicken fish or pork.. or all by itself! :o)



Lemon Saffron Risotto


1/2 cup grated whole almonds
2 lemons
2 carrots, roughly grated
4 TBLS no salt butter
1 shallot, diced fine
1/4 cup spring baby peas
1 1/2 cup Arborio rice
1/2 cup dry white wine
1 qt vegetable broth.. kept warm in separate pan
1/4 tsp powdered saffron
3 TBLS grated Parmesan cheese
chopped scallions, optional
sea salt & ground pepper to taste

Grate up almonds & set aside. Zest only the yellow part of the lemon's rind and set aside. Grate carrots roughly.
Put 2 TBLS of the butter in heavy pot and sautee shallots until just soft. Add the rice and sautee until transluscent, stirring all the while to prevent it from sticking. Stir in the wine, and grated lemon zest once the wine has evaporated. Add a ladleful of warmed vegetable broth. Stir it constantly and continue adding broth as it is absorbed for 10 minutes. Add the grated carrots,almonds, spring peas and saffron. Cover pot and continue cooking on low until rice is done. Stir in the rest of butter and parmesan cheese. Season with salt & pepper and serve and chopped scallions and serve. Enjoy!