![Asparagus and saffron risotto Asparagus and saffron risotto](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/2412c063-a5b0-493d-a45e-2dc0412171a3/Derivates/0c289762-8e38-4a4e-8afe-4540acd73c35.jpg)
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 30 g brown onion, cut into wedges (3-4 cm)
- 3 bunches asparagus, trimmed and cut into pieces (2 cm)
- 30 g extra virgin olive oil
- 320 g Arborio rice
- 60 g dry white wine
- 700 g water
- 1 tsp sea salt
- ½ - 1 tsp saffron, soaked in 2 tbsp hot water
- 1 ½ tsp Vegetable stock paste (see Tip)
- 1 tbsp salted butter
- Parmesan cheese, to serve (optional)
- Nutrition
- per 1 portion
- Calories
- 1790.4 kJ / 427.9 kcal
- Protein
- 9.1 g
- Carbohydrates
- 71.2 g
- Fat
- 10.9 g
- Saturated Fat
- 3.1 g
- Fibre
- 5.9 g
- Sodium
- 505.9 mg
Alternative recipes
Asparagus risotto
40 min
Risotto verde (TM6)
30 min
Mushroom risotto (TM6)
30 min
Spinach dumplings with tomato ragout
1 godz.
Silverbeet and mushroom pasta (TM6)
30 min
Gin and juniper berry marmalade
1h 30min
Mushroom freekeh risotto with spring onion oil
1 godz. 10 min
Cheesy polenta with vegetable ragù
1h 20min
Summer tomato and gin pasta sauce
35 min
Creamy vegetable rice
25 Min
Milanese risotto
25 Min
Meat-free mushroom lasagne
1h 30min