Cabernet Medley™ Primavera Saffron Risotto

InHarvest Products Used


  • 2 lb. InHarvest Cabernet Medley™
  • 1 c. grated Parmesan cheese
  • 3 ½ q. chicken or vegetable stock
  • 2 c. yellow squash, half-moon slice
  • 2 c. zucchini, half-moon slice
  • 3 to 4 pinches of saffron threads
  • 2 c. Portobello mushrooms, sliced
  • 1 T. extra virgin olive oil
  • 1 medium onion, diced
  • 2 c. red and yellow bell pepper, julienne cut
  • ½ c. white wine
  • Salt and pepper to taste
  • Chopped fresh parsley and grated Parmesan to garnish


  1. Heat stock and reserve on stove. Steep saffron threads in one cup of hot stock.
  2. Heat olive oil in bottom of a large pot, with thick bottom if available, and saute onions until transparent. Stir in Cabernet Medley and stir until grains are coated with oil.
  3. Add white wine while continuing to stir. Add stock with saffron to pot and continue to stir. Start adding stock one cup at a time while stirring continuously.
  4. Veggies should be sauteed and reserved when you are down to about 4 cups of stock, salt and pepper veggies to taste. Start with the mushrooms and peppers and add the zucchini & squash next.
  5. Finish adding stock to risotto until it reaches a creamy consistency with the grains remaining slightly firm. Stir in Parmesan and veggies to finish. Garnish with Parmesan and parsley for service.