Liquorice, saffron and pistachio risotto

    20 min

    We love this unusual risotto recipe packed with interesting flavours, it's pretty quick and easy to make and it's tasty and healthy too.


    Essex, England, UK
    4 people made this

    Serves: 4 

    • extra virgin olive oil
    • 320g Arborio rice
    • 700ml hot vegetable stock
    • 4 tablespoons pistachio nuts
    • 1 sachet saffron
    • 1/4 teaspoon liquorice powder
    • 1 knob butter
    • 40g grated Parmesan cheese

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Toast the rice in a saucepan with some olive oil and add all of the piping hot vegetable stock. Stir lightly to mix the rice with the stock, place a lid on the saucepan and lower the heat as much as possible. Let the rice cook for 10 minutes, or till tender, but do not stir.
    2. When the rice is cooked turn off the heat, add the chopped pistachio nuts, saffron, liquorice powder, butter and Parmesan. Mix well to make the rice creamy.
    3. Serve the risotto after decorating the dish with some pistachios and a sprinkling of liquorice powder.

    See it on my blog

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