with Saffron Rice & Spring Vegetables
Risotto Milanese (or risotto in the style of Milan) has two defining ingredients that give it its special flavor. Its flavored with saffron, in this case we use saffron scented rice, and creamy parmesan. Ours, is not only decadent, but also packed with vegetables. The bright green of kale, zucchini, and peas bring lots of nutrients and plenty of flavor.
- 1 onion
- 2 cloves garlic
- 4 oz curly kale
- 1 zucchini
- ½ cup saffron rice
- ½ cup white lentils
- 1 tbsp vegan butter
- ½ cup green peas
- 2 tbsp vegan parmesan
- 1 tsp red chile flakes
- 1 tbsp + 2 tsp olive oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
- Large skillet with lid
- Baking sheet
Preheat the oven at 425°F. Peel and thinly slice the onion. Peel and mince the garlic. Desteem the kale and roughly chop the leaves. Cut the zucchini into ½ inch thick half moons.
Add 1 tbsp olive oil to a large skillet over medium-high heat. Once the oil is hot, add the sliced onion and minced garlic. Cook, stirring occasionally until softened, about 3 to 5 minutes.
Add the saffron rice, white lentils, and a pinch of salt to the skillet and cook, stirring occasionally, until the rice is shiny, about 2 or 3 minutes. Add 3½ cups water to the skillet with the rice and lentils. Bring to a boil, reduce heat to low, cover, and cook for 18 to 20 minutes until water is absorbed.
Add the sliced zucchini to a baking sheet. Toss with 2 tsp olive oil and a pinch of salt and pepper. Roast until lightly browned, about 8 to 10 minutes.
Once the rice is tender and creamy, stir in the butter. Add chopped kale and cook until just wilted, about 2 to 3 minutes. Add green peas and cook until bright green, about 1 to 2 minutes. Taste and adjust seasoning with salt and pepper.
Divide the risotto Milanese between shallow bowls and top roasted zucchini, parmesan, and as many red chile flakes as you’d like.