Monday, October 28, 2013

Quick dinner idea: Saffron risoni with veggies & beef

saffron risoni ,veggies

The original for this recipe comes from the Swedish chef Tom Sjöstedt, and I've had the recipe bookmarked ever since I got his book Tom's Tips several years ago. However, it calls for beef tenderloin which we don't eat very often. Now however, we happened to have it for dinner, and I had plenty of small pieces leftover. Ideal for this dish! You can however substitute any tender beef, or even pork tenderloin. Or chicken! Salmon would be good too!

The veggies are perfect to make ahead, even the day before. Use whichever vegetables you like - the original had aubergine, but I'm really not a fan so I skipped that. 

Saffron risoni with veggies & beef
serves 4

350 g risoni
150 ml cream
1/2 g saffron

4-500 g beef tenderloin or other protein (see above)

2 bell peppers (red or yellow)
2 red onions
1 zucchini
olive oil
salt, pepper
sprig of fresh rosemary
zest from 1 lemon

Start with the vegetables. Trim all down to large dice, and toss with a little olive oil. Place in a roasting dish with salt, pepper and rosemary. Bake at 175° for about 20 minutes. All should be soft and cooked through. Transfer to a bowl and toss with the lemon zest. It can be prepared up to this point.

Cook the risoni according to packet instructions, then drain. Bring the saffron and cream to a boil, and let it reduce a little. Add the the cooked risoni.

Cook the beef on high heat in butter until browned and cooked the way you want it. If you did the vegetables ahead, you might want to add them to the pan to heat.

Serve the risoni, veggies and meat separately if you have picky kids like me, or mixed all together if that's what you prefer.


Lou said...

Quick question: how did you set up the social media links on your blog page? Love you blog by the way!

Anne said...

Thank you! Just a widget with free html, links and the photos (icon) are hosted on my flickr.