CLICK HERE Subscribe to the FREE Newsletter

Foodreference.com - Recipe Section
A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods

YOU ARE HERE >>

 RECIPES > 

..RISOTTO Recipes >>>>>.. ..General Risotto Cooking Rules.. ..Apple Risotto.. ..Baked Risotto Primavera.. ..Beef and Broccoli Risotto.. ..Butternut Squash Risotto.. ..Carrot Risotto.. ..Champagne Risotto.. ..Chicken Risotto.. ..Cilantro Cream Risotto w/Shrimp.. ..Corn Cheddar Risotto w/Shrimp.. ..Crab Risotto.. ..Crab Squash & Asiago Risotto.. ..Cranberry Vegetable Risotto.. ..Crawfish Risotto.. ..Creamy Risotto.. ..Creamy Risotto with Dried Plums.. ..Four Cheese Risotto.. ..Fresh Asparagus Risotto.. ..Garlic and Corn Risotto.. ..Lemon and Chive Risotto.. ..Mushroom Risotto.. ..Mushroom Barley Risotto.. ..Proscuitto & Green Pea Risotto.. ..Pumpkin Risotto.. ..Red & Green Risotto.. ..Risotto Bianco (White Risotto).. ..Risotto with Broad Beans.. ..Risotto Milanese.. ..Risotto with Peas & Asparagus.. ..Risotto with Tomatoes, Prosciutto.. ..Roasted Butternut Squash Risotto.. ..Roasted Sweet Potato Risotto.. ..Saffron Risotto with Asparagus.. ..Shrimp Risotto.. ..Spring Onion & Herb Risotto.. ..Sweetcorn Risotto.. ..Tangy Tomato & Lemon Risotto.. ..Tomato & Sausage Risotto.. ..Wild Mushroom Risotto.. ..Winter Squash Risotto..

. Home . . Recipes . . About & Contact . . Links .

 

SAFFRON RISOTTO WITH ASPARAGUS & PEAS

Yield: 4 servings

Ingredients: 
• 6 cups low-sodium vegetable broth 
• 16 ounces asparagus, trimmed and cut into 1/2-inch pieces 
• 3/4 cup dry white wine (may use water instead)
• 1/2 teaspoon saffron threads 
• 2 tablespoons olive oil 
• 2 cups Arborio rice or long-grain rice 
• 1 cup fresh or frozen peas, thawed 
• 1/4 cup low-fat grated Parmesan cheese (optional)*


Directions:
1. Bring broth to a boil in a medium saucepan then add asparagus and cook for 2-3 minutes until crisp-tender. Use a slotted spoon to remove asparagus and set aside. Reduce heat to medium-low then stir in the wine and saffron and simmer, uncovered. 

2. Heat olive oil in a large saucepan, over medium heat. Add rice and stir for 2 minutes or until translucent. Stir in 1/2 cup of the broth to rice and continue to stir until broth is absorbed (about 8-10 minutes.) Continue to add 1/2 cup of broth at a time and stir often until all of the broth is absorbed and rice is tender. 

3. Add the cooked asparagus and peas and stir to combine. 

4. Serve with an optional sprinkling of Parmesan cheese.

*Nutrition Facts calculated without optional Parmesan cheese
NUTRITION:
Serving Size: 1/4 of recipe (651 g)
Servings Per Recipe: 4

Amount per serving
Calories 538
Calories from fat 89
Total Fat 10 g
Saturated Fat 2 g
Cholesterol 0 mg
Sodium 157 mg
Total Carbohydrates 86 g
Dietary Fiber 5 g
Sugars 0 g
Protein 18 g
Vitamin A 20%
Vitamin C 35%
Calcium 8%
Iron 35%
 
King County Washington Public Health
www.metrokc.gov
 

Please feel free to link to any pages of FoodReference.com from your website.

All contents of this website are
Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.

Contact email: james@foodreference.com