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Risotto Milanese

Risotto Milanese

Rating
4rating out of 5

(923 reviews from our customers)

Prep Time

35 min

Cuisine

Italian

Saffron is the most expensive spice in the world, worth more per kilo than gold! The gooey, delicately perfumed golden rice, along with a fresh burst of flavour from the cherry tomatoes and other vegetables, make this dish both healthy and decadent.

Prep Time

35 min

Cuisine

Italian

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Onion
1 onion
Red-pepper
1 red pepper
Saffron-(pinch)
1 pinch of saffron
garlic-clove
1 garlic clove
Courgette
1 courgette
Cherry-tomatoes
125g cherry tomatoes
Vegetable-stock-cube
1 vegetable stock cube †
Arborio-rice
160g arborio rice
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 1 red pepper
  • 1 pinch of saffron
  • 1 garlic clove
  • 1 courgette
  • 125g cherry tomatoes
  • vegetable stock pot<span class="strong">†</span>
  • 160g arborio rice
Typical Values per 100g per serving
Energy 451 kJ
105 kcal
1567 kJ
366 kcal
Fat
of which saturates
0.8 g
0.3 g
2.9 g
1.1 g
Carbohydrate
of which sugars
23.4 g
2.7 g
81.1 g
9.5 g
Fibre 1.4 g 4.8 g
Protein 2.7 g 9.4 g
Salt 0.62 g 2.16 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
1 red pepper
red pepper
1 pinch of saffron
saffron (100%)
1 garlic clove
garlic
1 courgette
courgette
125g cherry tomatoes
cherry tomatoes
vegetable stock pot
water, carrots, leek, red bell pepper, celeriac (43%), glucose syrup, salt, yeast extract, palm fat, sugar, potassium chloride, parsley, vegetable juice concentrate (celery, carrots, leek, onions 09%), spices (celery seeds, lovage root, nutmeg, pepper) gelling agents: (xanthan gum, locust bean gum), flavourings, caramel syrup, maltodextrin
160g arborio rice
arborio rice
Allergens
  • Allergens highlighted by † (celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Saffron Risotto

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Peel the onion(s) and chop finely

Cut the tomatoes in half

Dissolve the stock cube(s) in 700ml (1.4L) boiled water

2 Saffron Risotto

Remove the pepper's stem(s) and seeds and cut into bite-size pieces

Cut the courgette(s) in half lengthways and slice finely

Once the stock has cooled slightly, add the saffron

3 Saffron Risotto

Add 1-2 tbsp olive oil to a large pan over a high heat

Once hot, add the onion and cook for 1 min, stirring constantly

Add the rice and cook for 1 min, stirring constantly

4 Saffron Risotto

Add 300ml (600ml) stock to the rice (save the rest for step 7)

Reduce the heat and simmer for 7-8 min, stirring often

5 Saffron Risotto

Peel and finely chop (or grate) the garlic

Add the tomatoes, courgette, pepper and garlic to an oven-proof tray and arrange in a single layer

Drizzle with olive oil

Season generously with salt and pepper

6 Saffron Risotto

Put the vegetables in the oven

Cook for 10-15 min or until tender

7 Saffron Risotto

Add the remaining stock to the rice gradually, allowing each measure to be absorbed before adding the next

Stir constantly until the rice is tender

Tip: if you run out of stock, use a little hot water

Taste the risotto and season accordingly 

8

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Remove the pan from the heat

Serve the risotto topped with roasted vegetables and a drizzle of olive oil

Enjoy!

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