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

Rice salad with warm mustard dressing

Rice salad with warm mustard dressing

1h 40min

Cajun pork rice

Cajun pork rice

1h 15min

Risotto with zucchini and prawns

Risotto with zucchini and prawns

1h 15min

Chicken Katsu Sandwich Sushi (Onigirazu)

Chicken Katsu Sandwich Sushi (Onigirazu)

1h 30min

Mini vegetable pasta (10-12 months)

Mini vegetable pasta (10-12 months)

50min

Rice salad

Rice salad

1h

Chicken Caesar pasta salad

Chicken Caesar pasta salad

55min

Pilau rice using rice mode

Pilau rice using rice mode

40min

Nasi tomato (tomato rice)

Nasi tomato (tomato rice)

40min

Mushroom and sun-dried tomato fettuccine

Mushroom and sun-dried tomato fettuccine

35min

One pot pasta with chorizo (open bowl)

One pot pasta with chorizo (open bowl)

35min

Udon with chicken and mushrooms

Udon with chicken and mushrooms

50min

Show all