Saffron risotto with spring vegetables
Imagine: a creamy risotto, the aroma of saffron and fresh spring vegetables coming together in one pan. With a small pinch of saffron, this dish gets a refined taste and beautiful golden-yellow color. Combined with green asparagus, peas, and arugula, you create a delicious seasonal dish that is easy to prepare but tastes extraordinary.
Preparation
Finely chop the onion. Heat olive oil in a heavy-bottomed pan and sauté the onion over low heat. Add the risotto rice and fry briefly, stirring constantly, until all the rice grains are coated with oil and look translucent. Pour in a splash of broth and stir in the Saffron.
Let the risotto simmer gently, adding a little broth at a time. This will take about 20 minutes.
Meanwhile, trim the ends of the asparagus and peel them if necessary. 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 Parmesan cheese.
Serve the risotto with the grilled asparagus and sprinkle with the remaining Parmesan cheese.
Ingredients
- 1 witte ui
- 200 g risottorijst (arborio)
- 1 liter groentebouillon
- 1 buisje Saffraan
- 250 g diepvries doperwten
- 40 g rucola
- 1 bosje groene asperges
- 300 g geraspte Parmezaanse kaas
- Olijfolie
- Zonnebloemolie
Products used in this recipe
€1,89