Name: Saffron Risotto with Asparagus
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 200 ml vegetable broth; 80 g green asparagus; 50 g carnaroli rice; 25 ml white wine; 25 g sweet peas; 0.5 item onion; 12.5 g parmesan; 0.05 g saffron; 5 g butter; 5 g olive oil

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Saffron Risotto with Asparagus

Saffron Risotto with Asparagus

A delicate and aromatic risotto featuring saffron and fresh asparagus.

Source

Ingredients:

200
ml
vegetable broth
80
g
green asparagus
50
g
carnaroli rice
25
ml
white wine
25
g
sweet peas
0.5
item
onion
12.5
g
parmesan
0.05
g
saffron
5
g
butter
5
g
olive oil

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Instructions:

Add the saffron to warm water and let it infuse for 30 minutes.
Add the onion, olive oil, and a pinch of salt to a large skillet, and let it cook slowly until translucent (about 10 minutes).
Bring the heat to medium-high, add the rice and a touch more olive oil if dry, and constantly move with a spatula until the grains start 'singing' or become transparent, for about 2 minutes.
Add the white wine, and let it evaporate completely.
Add the broth just above the rice and mix once in a while.
Repeat the last step as much as needed, about four times; the whole cooking process is about 18-20 minutes.
Five minutes before the end, add the saffron, asparagus, and peas.
When the rice is to your liking, add an optional last sip of white wine (30ml, no more).
Stop the fire, add the butter and parmesan to taste, and check the seasoning (salt and pepper).
Let it rest for 2-3 minutes before serving.

Nutrition	Per Serving 453 g	Per 100g
Energy	368.7 kcal	81 kcal
Protein	12.4 g	2.7 g
Fibre	3.7 g	0.8 g
Salt	1.2 g	0.3 g
Sugar	4.3 g	1.0 g
Carbohydrates	51 g	11.3 g
Fat	13.2 g	2.9 g

Environmental	Per Serving 453 g	Per 100g
CO2	0.4 kg	0.1 kg
Water	2.4 l	0.5 l

200
ml
vegetable broth
80
g
green asparagus
50
g
carnaroli rice
25
ml
white wine
25
g
sweet peas
0.5
item
onion
12.5
g
parmesan
0.05
g
saffron
5
g
butter
5
g
olive oil

Add the saffron to warm water and let it infuse for 30 minutes.

Add the onion, olive oil, and a pinch of salt to a large skillet, and let it cook slowly until translucent (about 10 minutes).

Bring the heat to medium-high, add the rice and a touch more olive oil if dry, and constantly move with a spatula until the grains start 'singing' or become transparent, for about 2 minutes.

Add the white wine, and let it evaporate completely.

Add the broth just above the rice and mix once in a while.

Repeat the last step as much as needed, about four times; the whole cooking process is about 18-20 minutes.

Five minutes before the end, add the saffron, asparagus, and peas.

When the rice is to your liking, add an optional last sip of white wine (30ml, no more).

Stop the fire, add the butter and parmesan to taste, and check the seasoning (salt and pepper).

Let it rest for 2-3 minutes before serving.