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...

Zucchini cheddar slice

45 min

Crunchy salad with green Goddess dressing (Diabetes, Thermomix cutter)

20 min

French onion soup (Soupe à l’oignon)

1 h

Pawpaw smoothie

10 min

Smoked salmon slice

2 h 40 min

Hearty seafood chowder

1 h

Mushroom risotto

30 min

Turmeric cauliflower soup (Post-natal)

50 min

Seafood and corn chowder

40 min

Parsnip and bean mash

25 min

Miso glazed eggplant (Nasu dengaku)

30 min

Smooth fennel and carrot soup

40 min