Date-Saffron-Risotto

Ingredients for 2 servings:

• 100 g risotto rice
• 100 g date(s), dried
• 1 onion(s)
• 2 cloves garlic
• 2 bell peppers, pointed, red
• 1 small zucchini
• 50 ml white wine
• e.g. vegetable broth
• 1 pinch(s) of saffron
• 1 pinch of cumin
• 1 pinch of coriander
• 2 tsp lemon juice
• ½ tsp cinnamon powder
• salt and pepper
• some butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

oriental-inspired, fruity risotto

Finely dice the onion, garlic, bell pepper, and zucchini. Sauté in the butter. Add the rice, fry briefly, then deglaze with white wine. Add the broth (please refer to the rice package for the rice:broth ratio). Season with saffron, cumin, coriander, lemon juice, cinnamon, salt, and pepper. After 2-3 minutes, add the diced dates. Stir the risotto regularly. It’s ready when the water has been absorbed and the rice is tender. I’ve also substituted some of the dates with dried mango, which also tastes delicious!