Carrot and Saffron Risotto | #KesarKhazana | Sanjeev Kapoor Khazana

Are you ready to bring the Italian flavour to your plate? Then we have just the solution for you. Yes, we are talking about ‘Carrot and Saffron Risotto’! 💫

This Italian classic combines the natural sweetness of tender carrots with the delicate aroma of saffron to create a creamy, comforting dish full of flavour. We are sure that every bite will feel like a little escape to Italy and that it will be the perfect way to savour a cozy, memorable dinner at home. 😍😇

CARROT AND SAFFRON RISOTTO

Ingredients

½ cup boiled carrot puree
Blanched carrot slices for garnish
A generous pinch of saffron (kesar)
1 tbsp olive oil
1 cup arborio rice
3 tbsps butter
1 medium onion, chopped
1 tbsp chopped garlic
3 cups vegetable stock
Salt to taste
Black pepper powder to taste
3 sprigs of fresh thyme
30 grams parmesan cheese block + for garnish
1½ tbsps fresh cream
Micro greens for garnish

Method

1. Heat olive oil in a pan. Add arborio rice and 2 tbsps butter and sauté for 2-3 minutes.
2. Add onion, garlic and sauté till onion turns translucent.
3. Add 1 cup vegetable stock and cook for 2-3 minutes.
4. Add remaining vegetable stock and cook for 6-8 minutes.
5. Add saffron, boiled carrot puree and mix well. Cook for 1 minute.
6. Add salt and black pepper powder. Separate the leaves from thyme sprigs and add to the pan. Cook for 1 minute.
7. Grate parmesan cheese. Add remaining butter and fresh cream and mix well.
8. Transfer in a serving plate and arrange blanched carrot slices on top. Grate some parmesan cheese, garnish with micro greens and serve hot.

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