RCI-RC.002.0034.001
Saffron Risotto with Asparagus and Peas
Saffron Rissotto with Asparagus and Peas from the Public Health Cookbook—original source of recipe, public domain government resource Serves: 4
Prep20 min
Cook30 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- 6 cups
- asparagus16 ouncestrimmed and cut into ½-inch pieces
- ¾ cup
- ½ teaspoon
- 2 tablespoons
- Arborio rice or long-grain rice2 cups
- fresh or frozen peas1 cupthawed
- low-fat grated Parmesan cheese (optional)¼ cup
Method
1
Bring the vegetable broth to a simmer in a large saucepan and keep it warm on low heat throughout the cooking process.
2
Steep the saffron threads in ¼ cup of the warm broth for 5 minutes to release their color and flavor.
5 minutes
3
Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the Arborio rice and stir constantly for 1-2 minutes until the grains are translucent at the edges.
2 minutes
4
Pour in the dry white wine and stir until the rice has absorbed most of the liquid, about 1 minute.
1 minutes
5
Add the saffron-infused broth to the rice, then begin adding the remaining warm broth one ladle (about ¾ cup) at a time, stirring frequently.
6
Continue adding broth gradually and stirring often for about 18-20 minutes, adding the next ladle of broth only when the previous addition has been mostly absorbed.
20 minutes
7
Add the asparagus pieces and peas about 5 minutes before the rice finishes cooking, stirring to distribute evenly.
5 minutes
8
Test the rice for doneness—grains should be tender but still slightly firm to the bite (al dente) and the mixture should be creamy, not stiff. Add more broth if needed.
1 minutes
9
Remove from heat and stir in the Parmesan cheese if using, adjusting seasoning with salt and pepper to taste. Let rest for 1 minute before serving.
1 minutes