This two-part saffron risotto recipe couldn't be easier or more satisfying. You can either mix in the braised vegetables or pile them on top at the end. Either way, it's delicious. This recipe is adapted from The Wellness Project book.
In a large oven-proof skillet or 9x13 baking dish, toss the radishes, beets, leeks and carrots, and 2 cloves of minced garlic with 2 tablespoons olive oil and 2 teaspoons sea salt. Arrange in an even layer (overlapping is fine), and drizzle 1/4 cup of wine and the lemon juice over the veggies. Braise in the oven for 1 hour, redistributing the vegetables once halfway through, until they are fork tender but still have a slight crisp bite.
Meanwhile, make the risotto: heat 2 tablespoons of olive oil in a large Dutch oven or deep saucepan. Sauté the onions over medium high heat until translucent, about 5 minutes. Add the remaining 2 cloves of minced garlic, the saffron threads and the rice. Cook for 2 minutes, until the garlic is fragrant and the rice has started to lightly toast. Pour in the remaining 1/2 cup wine and 1 teaspoon sea salt. When nearly all absorbed, add 1 cup of the stock. Bring to a simmer then turn the heat down to medium-low and cook, stirring occasionally until nearly al absorbed. Repeat this process, adding stock by ½ cup, until the rice is tender, about 25 minutes.