Saffron risotto with spring vegetables
Delicious saffron risotto with spring vegetables.
Saffron risotto with spring vegetables and Parmesan cheese. The saffron gives the risotto a beautiful golden color, making it an ideal main course for Easter dinner.
Preparation
Chop the onion. Heat olive oil in a heavy-bottomed pan and sauté the onion over low heat. Add the risotto rice and cook briefly, stirring constantly, until all the rice grains are coated with oil and translucent. Pour in a splash of stock and stir in the saffron.
Let the risotto simmer gently, adding a little stock at a time. This will take about 20 minutes.
Meanwhile, trim the ends of the asparagus and peel a little, if desired. Heat a grill pan and grill the asparagus on all sides with a little sunflower oil.
When the risotto is cooked, stir in the peas, arugula and half of the (vegetable) Parmesan cheese.
Serve the risotto with the grilled asparagus and sprinkle with the remaining (vegetable) Parmesan cheese.
Ingredients
- 1 witte ui
- 200 g risottorijst (arborio)
- 1 liter groentebouillon
- 1 tl Saffraan
- 250 g diepvries doperwten
- 40 g rucola
- 1 bosje groene asperges
- 300 g geraspte (plantaardige) Parmezaanse kaas
- olijfolie
- zonnebloemolie
Products used in this recipe
€1,89