Asparagus and saffron risotto

Asparagus and saffron risotto

3.5 19 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...

Mushroom risotto

30min

Risotto verde (TM7/TM6)

30min

Gwinganna mushroom and vegetable crêpes

45min

Fennel, celery and green apple salad (Thermomix® Cutter)

15min

Spinach dumplings with tomato ragout

1h

Porcini mushroom risotto

35min

Asparagus risotto

40min

Milanese risotto

25min

Caramelised fennel and ricotta tarts with Parmesan crisps

2h 30min

Lebanese-style hommus

13h 15min

Broccoli and pea soup with cauliflower cashew cream

40min

Risotto verde

45min