Asparagus and saffron risotto

Asparagus and saffron risotto

3.8 13 valoraciones

Prep. 10min

Total 35min

4 portions

Ingredientes

brown onion cut into wedges (3-4 cm)
30 g
asparagus trimmed and cut into pieces (2 cm)
3 bunches
extra virgin olive oil
30 g
Arborio rice
320 g
dry white wine
60 g
water
700 g
sea salt
1 tsp
saffron soaked in 2 tbsp hot water
½ - 1 tsp
Vegetable stock paste (see Tip)
1 ½ tsp
salted butter
1 tbsp
Parmesan cheese to serve (optional)

Inf. nutricional por 1 portion

Calorías 427.9 kcal / 1790.4 kJ

Proteína 9.1 g

Grasa 10.9 g

Carbohidratos 71.2 g

Fibra 5.9 g

Grasa saturada 3.1 g

Sodio 505.9 mg

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