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Saffron Risotto with Charred Leeks

A vibrant saffron-infused risotto finished with creamy parmesan and mascarpone, topped with charred griddled leeks for a smoky finish.

VegetarianDinnerItalianRisottoSaffron
Estimated Nutrition
Calories
463.1
kcal / serving
1852.4 kcal total
Carbs
41.4g
per serving
165.5 g total
Fat
24.6g
per serving
98.2 g total
Protein
10.7g
per serving
42.6 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
30
g
Butter
2 knobs
30
g
Butter
cold and diced small
40
g
Parmesan Cheese
freshly grated
30
g
Mascarpone Cheese
GrainsCereals
170
g
Carnaroli Rice
risotto rice
Liquids
200
ml
White Wine
750
ml
Vegetable Stock
can also use chicken stock
NutsSeeds
2
clove
Garlic
cloves
2
pinch
Saffron
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
Vegetables
2
piece
Shallot
finely chopped
2
piece
Leek

Method

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