Asparagus and saffron risotto

Asparagus and saffron risotto

3.5 20 ratings

Prep. 10min

Total 35min

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

Fiber 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...

Spanish green lentil and chorizo soup

12 h 45min

Parsnip and bean mash

25min

Hearty minestrone with herb gremolata

40min

Smoky Mexican bean soup

35min

Nut butter & berry chia jam overnight oats

24 h 10min

Warm sweet potato and chickpea salad

45min

Spinach & mushroom quiche (Noni Jenkins)

50min

Curried couscous, carrot and chickpea salad

15min

Black tahini and beetroot hommus

1 h 10min

Smashed pea and bean dip

30min

Beetroot and carrot salad with vincotto dressing

10min

Spiced roasted cauliflower salad with minted yoghurt

1 h