Saffron and Rosemary Risotto
500g Arborio Rice
1/2 teaspoon Greek Red Saffron
1 teaspoon dried rosemary
1 teaspoon garlic paste
Approx. 750 ml stock of your choice
1 Red Pepper
4 Chestnut Mushrooms
50ml Plant based cream to finish if desired
In a large pan brush with oil, then chop onion, peppers and mushrooms and cook them until soft. Add half the saffron, rosemary and garlic cook for a further 2 minutes.
Add Rice and cover with stock, cook on a medium heat until the stock has evaporated and then add more, continue with the process until the rice is cooked. Adjust seasoning as required for personal taste
If desired stir in the plant based cream and then add the remaining saffron.