Asparagus and saffron risotto

Asparagus and saffron risotto

3.4 18 ratings

Prep. 10 min

Total 35 min

4 portions

Ingredients

brown onion cut into wedges (3-4 cm)
30 g
asparagus trimmed and cut into pieces (2 cm)
3 bunches
extra virgin olive oil
30 g
Arborio rice
320 g
dry white wine
60 g
water
700 g
sea salt
1 tsp
saffron soaked in 2 tbsp hot water
½ - 1 tsp
Vegetable stock paste (see Tip)
1 ½ tsp
salted butter
1 tbsp
Parmesan cheese to serve (optional)

Difficulty

easy

Nutrition per 1 portion

Sodium 505.9 mg

Protein 9.1 g

Calories 1790.4 kJ / 427.9 kcal

Fat 10.9 g

Fibre 5.9 g

Saturated Fat 3.1 g

Carbohydrates 71.2 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Smart cooking made easy with TM6 modes 29 Recipes
Australia and New Zealand

You might also like...

Ricotta gnocchi "ripassati" with lemon-sage butter and pumpkin puree

Ricotta gnocchi "ripassati" with lemon-sage butter and pumpkin puree

4 h

Salsa verde

Salsa verde

5 min

Polenta

Polenta

25 min

One whole cauliflower

One whole cauliflower

45 min

Béarnaise sauce

Béarnaise sauce

20 min

Mushroom risotto

Mushroom risotto

30 min

Pear and blue cheese risotto

Pear and blue cheese risotto

30 min

Carrot, pumpkin and ginger purée

Carrot, pumpkin and ginger purée

20 min

Parsnip and bean mash

Parsnip and bean mash

25 min

Roasted fennel dip

Roasted fennel dip

35 min

Asparagus risotto

Asparagus risotto

40 min

Milanese risotto

Milanese risotto

25 min