The risotto with asparagus and saffron is a tasty and colorful first course, perfect to serve at a dinner with friends or for an everyday lunch. The recipe is very simple and quick to prepare. Those who know me already know that I love to prepare risotto in the pressure cooker.
Also on this occasion, as with the shrimp and saffron risotto, I used the instant pot. An alternative and faster cooking method than traditional cooking, allowing you to enjoy a creamy risotto. Obviously, as an alternative to the electric pressure cooker, you can also prepare this risotto with a traditional pressure cooker, slightly changing the cooking times. Specifically, in this case, you will definitely need to refer to the type of pressure cooker you own.
Spring has also arrived, and so have the first asparagus, which unfortunately I couldn’t find. To tell the truth, the only asparagus I found were so expensive that I would have needed a loan to buy them. So I decided to use frozen ones, which are more economical and have less waste because they are already cleaned.
A colorful, tasty, and quick-to-prepare first course that will also be enjoyed by the little ones at home. Curious to find out how to prepare it? Then read the recipe, because the risotto with asparagus and saffron in the electric pressure cooker will be ready in a click!
If you are interested in other pressure cooker risotto recipes, also read:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 3 people
- Cooking methods: Instant pot, Pressure cooker
- Cuisine: Italian
- Seasonality: Spring
- Energy 506.12 (Kcal)
- Carbohydrates 69.82 (g) of which sugars 2.04 (g)
- Proteins 10.75 (g)
- Fat 18.20 (g) of which saturated 7.46 (g)of which unsaturated 3.63 (g)
- Fibers 2.29 (g)
- Sodium 1,681.86 (mg)
Indicative values for a portion of 203 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cups Carnaroli rice
- 7 oz frozen asparagus
- 1/2 onion
- 2 tbsps extra virgin olive oil
- 1/3 cup white wine
- 2 1/2 cups vegetable broth
- 1 packet saffron
- salt (to taste)
- 2 tbsps butter
- 1/4 cup grated Parmesan cheese
Tools
- Pressure cooker electric
- Cutting board
- Knife
Steps
First, prepare the broth and set it aside. Then, cut the asparagus into pieces. I used frozen ones, but you can also use fresh ones. Clean the onion and chop half of it. Then sauté it in the pot with the sauté function with the oil for a few moments and add the asparagus. Cook for a few moments, then add the rice and toast it for a couple of minutes.
Deglaze with the white wine and let the alcohol evaporate. Then pour in the broth, add the packet of saffron, and adjust the salt. Close the pot, move the decompression lever to sealing, and cook the risotto for 4 minutes with the pressure cook function.
After the cooking time, move the lever to venting and start the quick release. Open the pot, stir with butter and grated cheese. Mix and serve. The risotto with asparagus and saffron in the instant pot is ready!
For cooking risotto in the traditional pressure cooker, follow the procedure described above. Close the pot and bring it to maximum power. From the beginning of the whistle, lower the flame and cook for 4 minutes. Obviously, the cooking times in this case depend on the type of pot you have. Gradually release the steam, open the pot, and stir with butter and grated cheese.
Storage and Tips for Risotto with Asparagus and Saffron
Risotto with asparagus and saffron is best enjoyed immediately after cooking, to maintain its creaminess.
FAQ Questions and Answers for Risotto with Asparagus and Saffron
How can I substitute saffron?
You can use curry as a substitute for saffron.
