Asparagus and saffron risotto

Asparagus and saffron risotto

3.5 20 évaluations

Préparation 10min

Total 35min

4 portions

Ingrédients

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)

Niveau

facile

Infos nut. par 1 portion

Sodium 505.9 mg

Protides 9.1 g

Calories 1790.4 kJ / 427.9 kcal

Lipides 10.9 g

Fibre 5.9 g

Graisses saturées 3.1 g

Glucides 71.2 g

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Également présenté dans

Smart cooking made easy with TM6 modes 29 Recettes
Australie et Nouvelle-Zélande

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