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Asparagus and saffron risotto
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- 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)
- per 1 portion
- 1790.4 kJ / 427.9 kcal
- 9.1 g
- 71.2 g
- 10.9 g
- Saturated Fat
- 3.1 g
- 5.9 g
- 505.9 mg
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