Creamy Saffron Risotto

Name: Creamy Saffron Risotto
Total time: 40 min
Yield: 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; 0.75 cup grated Parmesan; 0.25 cup butter; salt; peppers; 18 ozs Asparagus

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Health Score:

7,2 / 10

Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

Ingredients

for

servings

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?

Parmesan olive oil onion salt

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Preparation steps

Clean the asparagus, remove the woody ends and cook in plenty of boiling, salted water for 10-12 minutes.

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.