Print
Ackee & Saffron Risotto
Quick and easy to prepare, it pairs well with seafood or veggies for a vegan dish
Prep Time 9 minutes
Cook Time 20 minutes
Total Time 29 minutes
Servings 2 persons
Ingredients
- 1 tbsp Coconut oil*
- 1/2 Shallot finely diced (onion can be substituted)
- 1-3 cloves Garlic finely minced
- 1 cup Arborio rice
- 3/4 cup White wine optional
- 4 cups Vegetable stock chicken or seafood stock can also be used
- pinch Saffron threads about 1/4 tsp
- 3/4 cup Parboiled ackee, pureed (I pressed mine through a fine sieve, you could also use a food processor)
- Salt and Pepper to taste
Instructions
-
Bring stock to boil in a medium pot, then reduce to low to keep warm.
-
Heat coconut oil in a pan over low heat. Cook shallots and garlic till soft and translucent (do this slowly so as to gently coax out the flavour we don't want to brown or burn the garlic)
-
Turn the heat up to medium then add the rice stirring well so that all the grains are evenly coated with oil
-
If using, pour over the wine and cook till it has evaporated, if not go to the next step.
-
Add the hot stock one ladleful at a time, stirring well and allowing each addition to be absorbed before adding the next. This will take about 17 to 20 minutes. (If you used the wine you may have some stock left over)
-
Before adding the last ladle of stock, add the saffron. Finally, add the ackee puree (you may need to add a bit more stock to adjust the consistency, once the ackee is added the risotto will become quick thick)
-
Season with salt and pepper before serving
-
Enjoy!
Recipe Notes
*I used refined coconut oil, using unrefined will add coconut flavour to the dish which isn't necessarily a bad thing depending on what you're going for.