Creamy Saffron Risotto

0
Average: 0 (0 votes)
(0 votes)
Creamy Saffron Risotto
share Share
print
bookmark_border Copy URL
Health Score:
7,2 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
Ingredients
2.333 cups short grain rice
1 onion
2 Tbsps butter
2 Tbsps olive oil
4 cups Vegetable broth (from a jar)
1 sachet Saffron
¾ cup grated Parmesan
¼ cup butter
salt
peppers
18 ozs Asparagus
How healthy are the main ingredients?
Parmesanolive oilonionsalt

Preparation steps

1.
Clean the asparagus, remove the woody ends and cook in plenty of boiling, salted water for 10-12 minutes.
2.
Peel and finely chop the onion. Heat the butter and olive oil and saute the onion until translucent. Add the rice and stir over the heat until the rice looks translucent. Then gradually add the boiling broth, stirring and adding more broth when the last addition has been absorbed. Add the saffron, reserving a few strands and season with salt and pepper. Continue in this way, stirring constantly, for 18-20 minutes. Stir in the Parmesan and butter. Cut the asparagus into pieces and stir in carefully. Spoon into dishes, sprinkle with the reserved saffron, season with pepper and serve.