Saffron Risotto Primavera
Serves: 3
Jacklyn McClure
1 January 1970
Based on User reviews:
55
Spice
50
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 cups
Vegetable Broth (canned)1 cup
White Wine (dry)1 tsp
Saffron Threads1.5 tbsps
Olive Oil1 cup
Arborio RiceDirections:
1
Bring vegetable broth to boil in heavy medium saucepan
2
Add asparagus pieces and cook until crisp-tender, about 2 minutes
3
Using slotted spoon, transfer asparagus to bowl
4
Add white wine and saffron threads to vegetable broth and bring to simmer
5
Heat olive oil in another heavy medium saucepan over medium heat
6
Add rice and stir until translucent, about 2 minutes
7
Mix in all but 1/4 cup broth mixture
8
Simmer rice uncovered until tender and creamy but still slightly firm to bite, stirring occasionally, about 20 minutes
9
Mix in peas, then asparagus and Parmesan cheese
10
Add remaining 1/4 cup broth if risotto seems dry
11
Season with salt and pepper
12
Bring vegetable broth to boil in heavy medium saucepan
13
Add asparagus pieces and cook until crisp-tender, about 2 minutes
14
Using slotted spoon, transfer asparagus to bowl
15
Add white wine and saffron threads to vegetable broth and bring to simmer
16
Heat olive oil in another heavy medium saucepan over medium heat
17
Add rice and stir until translucent, about 2 minutes
18
Mix in all but 1/4 cup broth mixture
19
Simmer rice uncovered until tender and creamy but still slightly firm to bite, stirring occasionally, about 20 minutes
20
Mix in peas, then asparagus and Parmesan cheese
21
Add remaining 1/4 cup broth if risotto seems dry
22
Season with salt and pepper