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.
- 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
Stages of cooking
Wash the green asparagus and cut the lower firm part of it, which should be about 3 cm long
Cut the asparagus into 2-3 parts
Boil water. Add salt, sugar and 30 g of butter. Put the asparagus into the boiling water and cook for about 7-8 minutes
Chop the onion. Put the rest of the butter and chopped onion into the pot and stew it a bit
Put saffron into a small bowl and pour water inside
Add the rice (Arborio) into the pot with onion. Make sure the fire is medium. Stew rice with onion, stirring it for several minutes
Add 200 ml of water or broth. Keep stirring the rice until it absorbs the water
Add saffron and the rest of the water to the rice. Stew for 10 minutes more until your risotto becomes soft
Put cherry tomatoes in a bowl and pour them with boiled water. Then peel them.
Add a piece of butter and grated parmesan to your risotto.
Add asparagus and cherry tomatoes
Carefully stir the dish and serve it warm. Bon appétit!