Saffron & Charred Baby Marrow Risotto

Mamma Mia! The most comforting Italian meal: creamy saffron risotto, topped with charred baby marrow discs, hard-style cheese ribbons, toasted pine nuts and a final touch of fresh parsley. Time to feast!

Saffron & Charred Baby Marrow Risotto

with cheese ribbons & toasted pine nuts

4.6

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 65 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Milk (optional)
  • Butter
Photo of Saffron & Charred Baby Marrow Risotto
  1. STOCK PREP

    Boil the kettle. Place a pot (large enough for the risotto) over a medium heat. Once hot, toast the Pine Nuts for 3-5 minutes until golden brown, shifting occasionally. Remove on completion. Dilute the stock with 700ml of boiling water.

  2. CHARRED MARROWS

    Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the sliced Baby Marrow discs for 3-5 minutes until charred, turning halfway. On completion, remove from the pan, season, and cover to keep warm.

  3. RAVISHING RISOTTO

    Wipe the pot clean, if necessary, and return to a medium heat with a knob of butter (optional) and a drizzle of oil. When hot, sweat the diced Onion for 3-4 minutes until soft and translucent. Stir through the rice and the grated garlic for about 1 minute, until fragrant. Pour in the Golden Wine and simmer until evaporated. Add a ladle of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente.

  4. FINISHING TOUCHES

    When the risotto is cooked, stir through the grated hard cheese and a knob of butter. Mix until fully combined. If too thick, loosen by mixing in a splash of milk or water. Season to taste and remove from the heat.

  5. DISH UP, CHEF!

    Load up a heap of gorgeous, creamy saffron risotto, and top with the charred Baby Marrow discs. Garnish with ribbons of hard cheese, toasted Pine Nuts, and chopped parsley. Divine!

  1. STOCK PREP

    Boil the kettle. Place a pot (large enough for the risotto) over a medium heat. Once hot, toast the Pine Nuts for 3-5 minutes until golden brown, shifting occasionally. Remove on completion. Dilute the stock with 900ml of boiling water.

  2. CHARRED MARROWS

    Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the sliced Baby Marrow discs for 3-5 minutes until charred, turning halfway. On completion, remove from the pan, season, and cover to keep warm.

  3. RAVISHING RISOTTO

    Wipe the pot clean, if necessary, and return to a medium heat with a knob of butter (optional) and a drizzle of oil. When hot, sweat the diced Onion for 3-4 minutes until soft and translucent. Stir through the rice and the grated garlic for about 1 minute, until fragrant. Pour in the Golden Wine and simmer until evaporated. Add a ladle of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 25-30 minutes until the rice is cooked al dente.

  4. FINISHING TOUCHES

    When the risotto is cooked, stir through the grated hard cheese and a knob of butter. Mix until fully combined. If too thick, loosen by mixing in a splash of milk or water. Season to taste and remove from the heat.

  5. DISH UP, CHEF!

    Load up a heap of gorgeous, creamy saffron risotto, and top with the charred Baby Marrow discs. Garnish with ribbons of hard cheese, toasted Pine Nuts, and chopped parsley. Divine!

  1. STOCK PREP

    Boil the kettle. Place a pot (large enough for the risotto) over a medium heat. Once hot, toast the Pine Nuts for 3-5 minutes until golden brown, shifting occasionally. Remove on completion. Dilute the stock with 1.3L of boiling water.

  2. CHARRED MARROWS

    Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the sliced Baby Marrow discs for 3-5 minutes until charred, turning halfway. You may need to do this in batches. On completion, remove from the pan, season, and cover to keep warm.

  3. RAVISHING RISOTTO

    Wipe the pot clean, if necessary, and return to a medium heat with a knob of butter (optional) and a drizzle of oil. When hot, sweat the diced Onion for 3-4 minutes until soft and translucent. Stir through the rice and the grated garlic for about 1 minute, until fragrant. Pour in the Golden Wine and simmer until evaporated. Add a ladle of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 25-30 minutes until the rice is cooked al dente.

  4. FINISHING TOUCHES

    When the risotto is cooked, stir through the grated hard cheese and a knob of butter. Mix until fully combined. If too thick, loosen by mixing in a splash of milk or water. Season to taste and remove from the heat.

  5. DISH UP, CHEF!

    Load up a heap of gorgeous, creamy saffron risotto, and top with the charred Baby Marrow discs. Garnish with ribbons of hard cheese, toasted Pine Nuts, and chopped parsley. Divine!

  1. STOCK PREP

    Boil the kettle. Place a pot (large enough for the risotto) over a medium heat. Once hot, toast the Pine Nuts for 3-5 minutes until golden brown, shifting occasionally. Remove on completion. Dilute the stock with 1.5L of boiling water.

  2. CHARRED MARROWS

    Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the sliced Baby Marrow discs for 3-5 minutes until charred, turning halfway. You may need to do this in batches. On completion, remove from the pan, season, and cover to keep warm.

  3. RAVISHING RISOTTO

    Wipe the pot clean, if necessary, and return to a medium heat with a knob of butter (optional) and a drizzle of oil. When hot, sweat the diced Onion for 3-4 minutes until soft and translucent. Stir through the rice and the grated garlic for about 1 minute, until fragrant. Pour in the Golden Wine and simmer until evaporated. Add a ladle of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 25-30 minutes until the rice is cooked al dente.

  4. FINISHING TOUCHES

    When the risotto is cooked, stir through the grated hard cheese and a knob of butter. Mix until fully combined. If too thick, loosen by mixing in a splash of milk or water. Season to taste and remove from the heat.

  5. DISH UP, CHEF!

    Load up a heap of gorgeous, creamy saffron risotto, and top with the charred Baby Marrow discs. Garnish with ribbons of hard cheese, toasted Pine Nuts, and chopped parsley. Divine!

Frequently Asked Questions

What is the preparation time for Saffron & Charred Baby Marrow Risotto?

The preparation time for Saffron & Charred Baby Marrow Risotto with cheese ribbons & toasted pine nuts is between 25 and 40 minutes.

What is the total time required to make Saffron & Charred Baby Marrow Risotto with cheese ribbons & toasted pine nuts?

The total time required to make Saffron & Charred Baby Marrow Risotto with cheese ribbons & toasted pine nuts is between 45 and 65 minutes.

How many servings does Saffron & Charred Baby Marrow Risotto provide?

4 servings

What are the main ingredients in Saffron & Charred Baby Marrow Risotto?

Arborio Rice, Baby Marrow, Fresh Parsley, Garlic Clove, Garlic Cloves, Golden Wine, Italian-style Hard Cheese, Onion, Onions, Pine Nuts, Vegetable Stock

What is the nutritional information of Saffron & Charred Baby Marrow Risotto?

Calories: 690, Carbs: 89 grams, Fat: grams, Protein: 28.4 grams, Sugar: 10 grams, Salt: 720 grams

How do I prepare Saffron & Charred Baby Marrow Risotto?

CHARRED MARROWS: Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the sliced baby marrow discs for 3-5 minutes until charred, turning halfway. On completion, remove from the pan, season, and cover to keep warm. STOCK PREP: Boil the kettle. Place a pot (large enough for the risotto) over a medium heat. Once hot, toast the pine nuts for 3-5 minutes until golden brown, shifting occasionally. Remove on completion. Dilute the stock with 900ml of boiling water. RAVISHING RISOTTO: Wipe the pot clean, if necessary, and return to a medium heat with a knob of butter (optional) and a drizzle of oil. When hot, sweat the diced onion for 3-4 minutes until soft and translucent. Stir through the rice and the grated garlic for about 1 minute, until fragrant. Pour in the golden wine and simmer until evaporated. Add a ladle of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 25-30 minutes until the rice is cooked al dente. FINISHING TOUCHES: When the risotto is cooked, stir through the grated hard cheese and a knob of butter. Mix until fully combined. If too thick, loosen by mixing in a splash of milk or water. Season to taste and remove from the heat. DISH UP, CHEF!: Load up a heap of gorgeous, creamy saffron risotto, and top with the charred baby marrow discs. Garnish with ribbons of hard cheese, toasted pine nuts, and chopped parsley. Divine!

What should be prepared from my kitchen to make Saffron & Charred Baby Marrow Risotto?

Arborio Rice, Baby Marrow, Fresh Parsley, Garlic Clove, Garlic Cloves, Golden Wine, Italian-style Hard Cheese, Onion, Onions, Pine Nuts, Vegetable Stock

How many calories does Saffron & Charred Baby Marrow Risotto have?

690 calories

How much fat content does Saffron & Charred Baby Marrow Risotto have?

grams

Woolies Products in this dish

Photo of Raw Pine Nuts 100 g

Raw Pine Nuts 100 G

Photo of Diced Onion 150 g

Diced Onion 150 G

Photo of Peeled Baby Onions 500 g

Peeled Baby Onions 500 G

Photo of Onion Flakes 35 g

Onion Flakes 35 G

Photo of Fresh Parsley 80 g

Fresh Parsley 80 G

Photo of Small Red Onions 500 g

Small Red Onions 500 G

Photo of Red Salad Onions 75 g

Red Salad Onions 75 G

Photo of Red Onions 5 String

Red Onions 5 String

Photo of Peeled Onions 1 kg

Peeled Onions 1 Kg

Photo of Brown Onions 5 pk

Brown Onions 5 Pk

Photo of Fresh Parsley 30 g

Fresh Parsley 30 G

Photo of White Salad Onions 75 g

White Salad Onions 75 G

Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

Photo of Baby Marrows 350 g

Baby Marrows 350 G

Photo of Bulk Onions 3 kg

Bulk Onions 3 Kg

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