Green asparagus and saffron risotto is one of those dishes I just can’t give up on.
This asparagus and saffron risotto has something special: a delicate aroma, vibrant color and that saffron flavor that pairs perfectly with the unique taste of asparagus and Parmesan, making you want to mop up the plate even before you finish.
Every year this moment takes me back to one of my favorite memories: when wild asparagus sprouted in the countryside and a simple walk was enough to come home with a little green treasure in your hands. I have many asparagus recipes like asparagus rolls, asparagus with speck, asparagus with boiled eggs, spring asparagus and the asparagus souffle.
But how do you make the perfect asparagus risotto? The secret is patience and attention to detail. Toast the rice slowly, then cook it little by little with hot broth, stirring carefully. If you’re wondering how to make risotto with asparagus, the answer is all in the final creaminess: a good finishing with butter or oil and cheese will make your risotto creamy, soft and irresistible.
Asparagus are rich in vitamins, fiber and minerals: they help detoxify the body, aid digestion and have a natural draining effect. They are also light and perfect if you want a balanced diet.
Saffron, besides adding color and aroma, is known for its antioxidant properties and its positive effect on mood, helping to reduce stress and fatigue.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Minutes
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients for asparagus and saffron risotto
Recipe for asparagus and saffron risotto
- 3/4 cup rice (about 160 g / 5.6 oz)
- 7 oz asparagus (about 200 g, ~8-10 spears)
- 3 cups vegetable broth (700 ml)
- 2 tbsp butter (about 30 g / 1 oz)
- 1 packet saffron
- 1 oz grated Parmigiano-Reggiano (about 30 g / 1 oz / ~3 tbsp)
- 1 drizzle extra virgin olive oil
- 1/2 onion
Tools
- 1 Frying pan
- 1 Cutting board
- 1 Knife
- 1 Ladle
- 1 Small saucepan
- 1 Chopper
Steps for asparagus and saffron risotto
To prepare this delicious asparagus and saffron risotto, start by choosing a good rice, such as Vialone Nano or Carnaroli, two varieties known for releasing the right amount of starch during cooking.
Prepare the broth with seasonal vegetables and keep it hot aside.
Thoroughly wash the asparagus under running water, bend the stalks: they will break at the right point, then cut them into rounds on a cutting board. Chop half an onion with a chopper. Grease a frying pan with oil, heat it and sauté the chopped onion with the asparagus for about two minutes, turning them over.
Add the rice and toast for about two minutes; this step “seals” the grain and helps keep the texture.
Add the first ladle of hot broth.
Stir and let it absorb. From now on add broth only when the previous one is almost absorbed.
Stir regularly (not continuously, but often).
After about 10 minutes, dissolve the saffron in a ladle of hot broth.
Pour it into the risotto and stir well. It should cook for a total of 18-20 minutes.
At the end of cooking turn off the heat. Add cold butter and grated Parmesan. Stir vigorously to properly finish (mantecatura) and let rest a few minutes. Serve hot and enjoy — from Barbara!
Storing asparagus and saffron risotto
Asparagus and saffron risotto can be stored in the refrigerator for 1–2 days in an airtight container after letting it cool (do not leave it at room temperature for more than one hour); when reheating, it is advisable to warm it in a pan over low heat adding a little broth or water to bring back the creaminess, as it tends to dry out. It can also be frozen, but this is not ideal because the rice loses texture and becomes softer, so it’s better to consume it fresh or reuse it in preparations like arancini, fried rice (riso al salto) or baked rice cakes.
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