Saffron amp; tomato risotto 藏红花番茄烩饭

Saffron & tomato risotto 藏红花番茄烩饭

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【Saffron amp; tomato risotto 藏红花番茄烩饭】 Cook 20 mins；Prep 10 mins
Nutrition per serving
330 kcalories, protein 8.4g, carbohydrate 60.1g, fat 6.8g, saturated fat 1.6g, fibre 2.1g, salt 3.95g

Ingredients
Serves 4

? tsp fennel seeds, crushed 半勺茴香籽，碾碎
2 tomatoes, chopped 2只番茄，切碎
a large pinch of saffron threads, crushed 一大把藏红花
olive oil 橄榄油
1 small onion, finely chopped 1只小洋葱，切细碎
1? l vegetable stock 500毫升蔬菜汤料
275 g arborio rice 275克大米
125 ml white wine 125毫升白葡萄酒
Parmesan (or vegetarian alternative), grated 干奶酪，磨碎

Method

Mix the fennel seeds with the chopped tomatoes. Pour 1 tbsp of boiling water over the saffron to soak. Heat the olive oil in a wide, shallow pan and then add the onion with a bit of seasoning and cook for a few minutes until softened. Heat the stock in a separate pan until simmering.
把茴香籽和切好的番茄混合，藏红花粉倒入一勺沸水中使其被吸收。取一直宽口浅锅倒入橄榄油加热，并放入洋葱加入调味料烧几分钟直到洋葱变软。同时，取另一只锅，加热蔬菜汤料，并焖煮一会儿。

Add the rice to the onion and cook until the grains are glistening, about 3 minutes. Pour in the saffron, stir for a minute and then add the wine. Stir until absorbed.
把米饭倒入洋葱的锅子里煮，直到米粒发亮，大约3分钟。倒入藏红花粉，搅拌一分钟并倒入葡萄酒，不断搅拌直到被吸收。

Add one ladle of stock and stir again until absorbed. Continue this process for about 10-12 minutes or until the rice is done but has a bite to it. Add the tomatoes and fennel seeds and cook for a minute. Serve with the grated Parmesan.
加一勺蔬菜高汤到饭中，搅拌直到吸干。重复这样的步骤10到12分钟，直到米饭煮熟，并有嚼劲。添加准备好的番茄和茴香籽再煮一分钟。撒上干奶酪，即可出锅食用。