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Asparagus and saffron risotto

Asparagus and saffron risotto
3.5 19 ratings
Prep. 10 min
Total 35 min
4 portions
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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
Energy 1790.4 kJ / 427.9 kcal
Fat 10.9 g
Fibre 5.9 g
Saturated Fat 3.1 g
Carbohydrates 71.2 g

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