Asparagus and saffron risotto

Asparagus and saffron risotto

3.5 19 rating

Prep. 10 min

Total 35 min

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 and kale risotto

55 min

Porcini mushroom risotto

35 min

Chilli mussels with risoni

35 min

Risotto verde (TM7/TM6)

30 min

Pasta with fennel and tomato sauce

40 min

Beetroot risotto

35 min

Semolina gnocchi with asparagus

1 h 15 min

Spinach and coriander pesto (Post-natal)

10 min

Tomatoes stuffed with mushrooms and nuts

1 h 5 min

Pasta alla puttanesca

35 min

Asparagus risotto

40 min

Risotto pomodori with burrata

30 min