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...

Cauliflower Artichoke Cheese Bake

1 h 10 min

Spiralized tortilla

No ratings

The best ricotta gnocchi

3 h 45 min

Cheesy polenta with vegetable ragù

1 h 20 min

Mushroom freekeh risotto with spring onion oil

1 h 10 min

Risotto verde (TM7/TM6)

30 min

Lamb and fennel ragu

4 h 35 min

White zucchini and cannellini bean soup

25 min

Beetroot risotto

35 min

Milanese risotto

25 min

Risotto verde

45 min

Risotto with lemon, thyme and feta

30 min