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Saffron risotto, asparagus and peas

ingredients

servings

1

Brown rice

100 oz

Frozen asparagus

300 oz

Peas, frozen

100 oz

Garlic

1 wedge

Black pepper

to taste

Vegan soy cream

2 spoons

Saffron

3 oz

Extra virgin olive oil

to taste

first courses from Italy - Lazio

Saffron risotto, asparagus and peas

Saffron risotto, asparagus and peas

vegan source of B vitamins high in iron source of C vitamins high in potassium high in magnesium

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Saffron risotto, asparagus and peas

Brown rice with asparagus and peas!

Saffron risotto, asparagus and peas step 1

step 1

Cook the brown rice for 40 minutes in salted water little, so that at the end of cooking the starch remains, and you create a creamy sauce. Once cooked add the saffron and stir immediately.

Saffron risotto, asparagus and peas step 2

step 2

Meanwhile that cooks the rice, cook the asparagus in a pan with peas, garlic, parsley, salt and pepper.

Saffron risotto, asparagus and peas step 3

step 3

Add the vegetables to the creamy rice.

Saffron risotto, asparagus and peas step 4

step 4

If you need to add the soy cream or rice.

Saffron risotto, asparagus and peas step 5

step 5

Serve with a little pepper!

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