RCI-RC.002.0015.001

Saffron Risotto with Asparagus and Peas

Name: Saffron Risotto with Asparagus and Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups low-sodium vegetable broth; 16 ounces asparagus (trimmed and cut into ½-inch pieces); ¾ cup dry white wine (may use water instead); ½ teaspoon saffron threads; 2 tablespoons olive oil; 2 cups Arborio rice or long-grain rice; 1 cup fresh or frozen peas (thawed); ¼ cup low-fat grated Parmesan cheese (optional)

[http://www.metrokc.gov/HEALTH/nutrition/recipes/saffron-risotto.htm Saffron Rissotto with Asparagus

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

low-sodium vegetable broth
6 cups
asparagus
trimmed and cut into ½-inch pieces
16 ounces
dry white wine (may use water instead)
¾ cup
saffron threads
½ teaspoon
olive oil
2 tablespoons
Arborio rice or long-grain rice
2 cups
fresh or frozen peas
thawed
1 cup
low-fat grated Parmesan cheese (optional)
¼ cup

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Saffron Risotto with Asparagus and Peas

Ingredients

Method

What Makes This Variant Distinct