Risotto with green peas, asparagus and saffron
4 servings
90 minutes
Risotto with green peas, asparagus, and saffron is an exquisite dish of Italian cuisine filled with the aromas of spring and a refined creamy texture. This classic risotto takes on a sunny hue thanks to saffron, adding a light spicy note. Tender green peas and crunchy young asparagus provide freshness and gentle sweetness that perfectly complement the creamy flavor of Parmesan. Italians appreciate risotto for its versatility—it can serve as either a main dish or an elegant side. Slow cooking with gradual broth addition makes the texture perfectly velvety. Historically, saffron risotto was often prepared in Lombardy, known for its exquisite variations of this dish. This risotto is an excellent choice for a cozy dinner or festive table that captivates both gourmets and lovers of traditional Italian gastronomy.
1
Place the peas in a bowl. Cut off the old ends of the asparagus and slice it into 3 cm pieces, adding it to the peas. Pour boiling water and let it sit for 3 minutes. Drain the water. Pour 3 tablespoons of boiling water into the bowl and add saffron.
- Frozen green peas: 235 g
- Green asparagus: 175 g
- Saffron: pinch
2
Heat oil in a large skillet. Add finely chopped onion and cook over medium heat for 5 minutes until soft. Add rice and cook, stirring, for 1 minute.
- Olive oil: 2 tablespoons
- Onion: 1 head
- Risotto rice: 440 g
3
Meanwhile, pour the broth into a pot, cover it, bring to a boil, reduce the heat, and let it simmer on low.
4
Add 4 tablespoons of hot broth to the rice, stir. When the liquid evaporates, add another 4 tablespoons of hot broth. Continue adding broth until the rice is soft, about 25 minutes. Add saffron in the middle of cooking.
- Vegetable broth: 1.5 l
- Saffron: pinch
5
About 5 minutes before the rice is ready, add peas and asparagus. Remove from heat, add parmesan, and season with salt.
- Frozen green peas: 235 g
- Green asparagus: 175 g
- Grated Parmesan cheese: 30 g