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...

Show all

Low waste chicken lasagne

Low waste chicken lasagne

1 h 30 min

Eggplant involtini with risotto

Eggplant involtini with risotto

1 h 55 min

Lasagne with fresh spinach pasta

Lasagne with fresh spinach pasta

2 h 20 min

Temaki sushi

Temaki sushi

1 h 40 min

Linguine marinara

Linguine marinara

30 min

Squid ink pasta

Squid ink pasta

1 h

Creamy chicken and sun-dried tomato pasta

Creamy chicken and sun-dried tomato pasta

30 min

Creamy tomato and salami fettuccine

Creamy tomato and salami fettuccine

30 min

Pumpkin risotto with bacon

Pumpkin risotto with bacon

40 min

Mushroom risotto

Mushroom risotto

30 min

Creamy "marry me" chicken pasta

Creamy "marry me" chicken pasta

30 min

Apricot chicken risotto

Apricot chicken risotto

30 min

Show all