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Jambalaya Rice / Saffron Risotto

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  • 1 T. pomace olive oil
  • 454g. Arborio rice
  • about 35 saffron threads
  • 1-2 heaping T. smoked paprika(your taste buds will dictate this)
  • 1/4 cup diced onion
  • 1/8 cup diced mixed pepper
  • 1/8 cup diced, deseeded fresh tomato
  • 1T. chopped garlic
  • s&p
  • approx. 1 litres chicken(or veg stock)

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  • saute’ veg. until onions translucent
  • add paprika, saffron and arborio
  • stir until rice coated and warm
  • add chicken(veg stock) when ½ cooked add s&p
  • For jambalaya cook until al dente(just a little crunch)
  • chill by spreading on baking sheet.
  • For rice cakes or finished dish cook until soft.Hint: using veg stock will make a great veggie burger between 2 grilled Portobello mushrooms

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