Saffron risotto with asparagus

Saffron risotto with asparagus

Time: 20 mins
Portions: 4


cherry tomato: 250 oz
saffron thread:1 (small) tin
vegetable stock: circa750 cups
olive oil: 4 tbsp.
dry white wine: 300 cups
green asparagus: 250 oz
parsley: 2 tbsp.
risotto: 200 oz
parmesan: 50 oz


Step: 1/11
Peel and dice the onion. Heat the olive oil in a pan and saute the onion until softened.

Step: 2/11
Add the rice and cook, stirring, for 1-2 minutes. Pour in the wine and simmer until evaporated.

Step: 3/11
Pour in the hot stock to just cover the rice.

Step: 4/11
Mix the saffron with a little stock and add to the rice.

Step: 5/11
Cook the rice over a low heat, stirring frequently, for 20 minutes until the rice is tender, adding more hot stock when needed. Season with salt and pepper.

Step: 6/11
While the rice is cooking, wash the asparagus, peel the lower third and blanch in boiling salted water for 6 minutes. Rinse under cold water and drain.

Step: 7/11
Plunge the cherry tomatoes into the boiling asparagus water for 30 seconds, cool in cold water, and peel off the skin.

Step: 8/11
Mix the parmesan into the risotto.

Step: 9/11
Cut the asparagus into small pieces and add to the risotto.

Step: 10/11
Stir in the cherry tomatoes and heat through.

Step: 11/11
Add the chopped parsley. Place the risotto on plates, sprinkle with parmesan and garnish with parsley.

Source: FreshMag


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