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...

Asparagus risotto

Asparagus risotto

40min

White bean purée and anchovy on crostini

White bean purée and anchovy on crostini

45min

Spiced swordfish with pearl barley and cardamom (Nelly Robinson)

Spiced swordfish with pearl barley and cardamom (Nelly Robinson)

25 h

Lupin, corn and tomato muffins with basil yoghurt (Diabetes)

Lupin, corn and tomato muffins with basil yoghurt (Diabetes)

45min

Porcini mushroom risotto

Porcini mushroom risotto

35min

Minestrone

Minestrone

40min

Zucchini soup

Zucchini soup

25min

Mushroom risotto

Mushroom risotto

30min

Jerusalem artichoke soup with cheese shards

Jerusalem artichoke soup with cheese shards

1 h 10min

Risotto with zucchini and prawns

Risotto with zucchini and prawns

1 h 15min

Traditional minestrone

Traditional minestrone

45min

Cauliflower soup with bacon dust

Cauliflower soup with bacon dust

35min