Asparagus and saffron risotto

Asparagus and saffron risotto

3.5 19 rating

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...

Ratatouille

40min

Adzuki stew with spiced cauliflower rice

24 h 40min

Spicy cauliflower soup

20min

Stuffed capsicums with herbed quinoa

30min

Minestrone

40min

Turmeric cauliflower soup (Post-natal)

50min

Pea and ginger soup, lemon salmon with broccoli

50min

Bruschetta with white bean purée and gremolata

15min

Lamb rack with port sauce and parsnip purée

1 h

Risotto with lemon, thyme and feta

30min

Broccoli soup with sage oil

30min

Asparagus risotto

40min