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Risotto with saffron and asparagus

ingredients

servings

4

Pepper

to taste

Iodized salt

to taste

Extra virgin olive oil

to taste

Onions

1 half

White table wine

80 grams

Parsley

4 spoons

Saffron

to taste

Field asparagus

500 grams

Roma rice

320 grams

first courses from Italy

Risotto with saffron and asparagus

Risotto with saffron and asparagus

vegan with nuts high in iron high in potassium high in magnesium with good fats

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto with saffron and asparagus

Fantastic risotto with saffron and asparagus, the result is really mouth-watering! What else?

grated vegan cheese

prepare first

grated vegan cheese

Risotto with saffron and asparagus step 1

step 1

Wash the asparagus, remove the woody part of each stem, and cut the tips will serve us for the decoration of the dishes, and then the remainder cut into small cubes.

Risotto with saffron and asparagus step 2

step 2

The wooden part cut above should not be thrown away, put to boil in salted water, will come a great soup of asparagus with which we can cook the rice.

Risotto with saffron and asparagus step 3

step 3

In the same water where bake woody parts blanched for a few minutes even the asparagus tips.

Risotto with saffron and asparagus step 4

step 4

In a large frying pan or pot on low heat sauté the onion half cut into very small cubes, with some oil.

Risotto with saffron and asparagus step 5

step 5

After a few minutes add the asparagus, cut into small pieces and saute with the onion as well as to flavor the fine.

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Risotto with saffron and asparagus step 6

step 6

After about two minutes of browning, add a little water, cover with lid and cook until softened asparagus.

Risotto with saffron and asparagus step 7

step 7

When asparagus have softened let it dry any remaining water, then add the rice and toast a few minutes, then pour in the wine.

Risotto with saffron and asparagus step 8

step 8

When the wine is well evaporated, add a little broth of asparagus, the saffron, a pinch of salt and pepper.

Risotto with saffron and asparagus step 9

step 9

Cook the rice adding broth only when the previous one has been absorbed.

Risotto with saffron and asparagus step 10

step 10

When the rice is ready remove from heat and stir in a little oil evo, Parmesan veg and chopped parsley, if even salt adjusted.

Risotto with saffron and asparagus step 11

step 11

Serve the risotto with asparagus and saffron and decorate it with a tip of the asparagus and a parsley leaf on top of the plate, a round of extra virgin olive oil, and possibly even a little 'of parmesan veg.

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