Asparagus and saffron risotto
TM6

Asparagus and saffron risotto

3.8 (6 rating)

Ingredients

  • 30 g brown onion, cut into wedges (3-4 cm)
  • 3 bunches asparagus, trimmed and cut into pieces (2 cm)
  • 30 g extra virgin olive oil
  • 320 g Arborio rice
  • 60 g dry white wine
  • 700 g water
  • 1 tsp sea salt
  • ½ - 1 tsp saffron, soaked in 2 tbsp hot water
  • 1 ½ tsp Vegetable stock paste (see Tip)
  • 1 tbsp salted butter
  • Parmesan cheese, to serve (optional)

Nutrition
per 1 portion
Calories
1790.4 kJ / 427.9 kcal
Protein
9.1 g
Carbohydrates
71.2 g
Fat
10.9 g
Saturated Fat
3.1 g
Fibre
5.9 g
Sodium
505.9 mg

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