This is a very versatile recipe great for vegetarians and vegans.
Add your favourite grilled or roasted veggies!
It can be served family style and you could have grilled meats, fish or seafood to add along side.
Keep vegetarian by adding adding shaved parmesan or a great local goat cheese.
Serves 4-6 ppl


2 cups Arborio rice
½ cup small diced white onion
1 bay leave
1 litre vegetable stock:

Recipe for Veg Stock:

5 litres water
2 cups each veggies (large dice fennel, celery, white onion, leeks)
Bring up to a boil & simmer for 30 minutes in a large pot. Strain out the veggies and reserve the liquid.
Great for veg soups.


Recipe for Saffron ‘Tea’:

2 cups white wine
1 tbsp saffron threads
Bring up to a simmer, do not boil


In a large shallow pot start by sautéing the onions, do not add any color. Add 1 tbsp sea salt to the onions. (important to season at the beginning of the cooking process, salt is a flavour enhancer and should be added at the beginning not always at the end), Add the rice and stir for 1 minute. Add ½ cup saffron tea, cook for 1 minute. Add 2 cups veg stock, cook for a minute. Add 2 cups veg stock and cook for a minute. Check the rice for al dente, if need be add more veg stock.

  • Add pre roasted veggies (zucchini, bell peppers, fennel) fresh spinach or even green or purple kale)
  • Add cheese, grilled meats, fish or shellfish