Nothing quite says spring like a bowl of vibrant saffron rice paired with fresh green vegetables and a splash of citrus spunk.
This creamy recipe blends a wide range of flavors and textures, from the rich and creamy to the tart and tangy, this spring side offers the comfort of a winter dish with the brightness and zest of the current season.
Serve alongside a fresh citrus salad and chilled white wine for the ultimate springtime indulgence.
1 cup Arborio rice
3 small green onions (bulbs only), finely chopped
1 garlic clove, minced
1 tablespoon olive oil
2 1/2 cups vegetable stock
1/2 cup dry white wine
1 teaspoon lemon zest
3/4 teaspoon Spanish saffron
1/2 cup peas, shelled and steamed
1/2 cup asparagus cut into 1/4" pieces and steamed
Juice of 1/2 lemon
1/3 shredded Parmesan cheese plus more for garnish
Salt, to taste
In a medium saucepan heat the vegetable stock until warm, but not boiling.
In a separate pan sauté onions and garlic until fragrant. Add your rice and stir until coated. Stir in white wine and 1/2 cup of stock, continue stirring until most of liquid has been absorbed. Add another 1/2 cup of vegetable stock and saffron threads and continue to stir constantly, making sure the rice doesn’t stick to the bottom of the pot.
Continue adding 1/2 cup of vegetable stock at a time until the rice is fluffy but slightly firm.
Remove the pot from the heat and stir in lemon juice and zest, cheese, salt and vegetables.
Sprinkle with remaining Parmesan and serve immediately.