The green asparagus and saffron risotto is one of those dishes I simply can’t give up.
This asparagus and saffron risotto has something special: the delicate aroma, the vivid color and that saffron flavor that pairs perfectly with the unique taste of asparagus and Parmesan, making you mop up the plate before you’ve even finished.
Every year this moment brings me back to one of my fondest memories: when wild asparagus grew in the fields and a short walk was enough to come home with a little green treasure in your hands. Indeed, I have many asparagus recipes such as asparagus rolls, asparagus with speck, asparagus and boiled eggs, spring asparagus and the asparagus soufflé.
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 cleanse the body, aid digestion and have a natural diuretic effect. They are also light and perfect for anyone looking for a balanced diet.
Saffron, besides giving 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
Asparagus and saffron risotto recipe
- 3/4 cup (about 5.6 oz) rice
- 7 oz asparagus
- 3 cups vegetable broth
- 2 tbsp butter
- 1 packet saffron
- 1/4 cup grated Parmesan
- 1 tbsp (drizzle) extra virgin olive oil
- 1/2 onion
Tools
- 1 Frying pan
- 1 Cutting board
- 1 Knife
- 1 Ladle
- 1 Saucepan
- 1 Chopper
Steps for asparagus and saffron risotto
To prepare this tasty asparagus and saffron risotto start by choosing a good rice, such as Vialone Nano or Carnaroli, two varieties characterized by the right starch release during cooking.
Prepare the broth with seasonal vegetables and keep it hot.
Thoroughly wash the asparagus under running water, bend the stalk: it will break at the right point, then slice them into rounds on a cutting board. Finely chop half an onion with a chopper. Coat 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 it for about two minutes; this step “seals” the grain and helps it keep its 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. The rice should cook for a total of 18-20 minutes.
At the end of cooking turn off the heat. Add cold butter and grated Parmesan. Mix energetically to emulsify well and let rest a few minutes. Serve hot and enjoy! — Barbara
Storage for asparagus and saffron risotto
The asparagus and saffron risotto can be kept 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 recommended 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 is also possible to freeze it, but it is not ideal because the rice loses texture and becomes softer, so it is better to consume it fresh, or reuse it in preparations such as arancini, fried rice cakes or baked rice pies.
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