Asparagus and saffron risotto

Asparagus and saffron risotto

3.5 19 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

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®. No strings attached.

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 brown rice risotto (Diabetes)

1 h 15min

Sweet potato and wakame patties (Jude Blereau)

1 h

French onion soup (Soupe à l’oignon)

1 h

Mushroom freekeh risotto with spring onion oil

1 h 10min

Eggplant cannelloni

1 h 35min

Risotto verde (TM7/TM6)

30min

Mushroom risotto

30min

Milanese risotto

25min

Mushroom ragu with polenta toast

1 h 40min

White Bean, Tasmanian truffle and chive soup (Paul Foreman)

15min

Scallops with pea purée

25min

Asparagus risotto

40min