Category
Hot Dishes RecipesHot Vegetable Dish RecipesOther vegetablesVegetarian RecipesWeight Loss RecipesTime
45 min
Serving
6 persons
Calories
0
Risotto with saffron, green asparagus and cherry tomatoes is a dish that will perfectly suit any occasion, be it a family supper or a festive dinner. It is a nice dish for those, who are on a diet, as well. Even vegetarians can cook and eat this risotto without any problems.
Ingredients
- Arborio: 350 g
- asparagus: 500 g (green)
- onion: 1 piece
- saffron: 1 g
- butter: 80 g
- parmesan: 80 g
- salt: 0.5 tsp
- cherry tomatoes: 250 g
- water: 1 litre (can be replaced with broth)
- sugar: 0.5 tsp
- black pepper: 0.25 tsp
Metric Conversion
Stages of cooking
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Wash the green asparagus and cut the lower firm part of it, which should be about 3 cm long
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Cut the asparagus into 2-3 parts
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Boil water. Add salt, sugar and 30 g of butter. Put the asparagus into the boiling water and cook for about 7-8 minutes
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Chop the onion. Put the rest of the butter and chopped onion into the pot and stew it a bit
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Put saffron into a small bowl and pour water inside
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Add the rice (Arborio) into the pot with onion. Make sure the fire is medium. Stew rice with onion, stirring it for several minutes
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Add 200 ml of water or broth. Keep stirring the rice until it absorbs the water
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Add saffron and the rest of the water to the rice. Stew for 10 minutes more until your risotto becomes soft
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Put cherry tomatoes in a bowl and pour them with boiled water. Then peel them.
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Add a piece of butter and grated parmesan to your risotto.
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Add asparagus and cherry tomatoes
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Carefully stir the dish and serve it warm. Bon appétit!
