Risotto with Saffron, Green Asparagus and Cherry Tomatoes

Risotto with Saffron, Green Asparagus and Cherry Tomatoes Photo 1

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

  1. Wash the green asparagus and cut the lower firm part of it, which should be about 3 cm long

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  2. Cut the asparagus into 2-3 parts

     

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  3. 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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  4. Chop the onion. Put the rest of the butter and chopped onion into the pot and stew it a bit

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  5. Put saffron into a small bowl and pour water inside

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  6. 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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  7. Add 200 ml of water or broth. Keep stirring the rice until it absorbs the water

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  8. 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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  9. Put cherry tomatoes in a bowl and pour them with boiled water. Then peel them.

     

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  10. Add a piece of butter and grated parmesan to your risotto.

     

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  11. Add asparagus and cherry tomatoes

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  12. Carefully stir the dish and serve it warm. Bon appétit!

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