Creamy Risotto Asparagus and Saffron is a complete and balanced dish.
I like very much cooking and eating risotti: in fact, they are easy and quick to prepare. They can be also served as single course for either lunch or dinner!
Risotti can be served in every season of the year. Since we are in spring, we are going to prepare one with the asparagus!
The asparagus bring a lot of benefits to our organism and they help in preserving our own health.
Other than their diuretic property, the asparagus are rich of antioxidant elements. They are rich in fibres, vitamins and folic acid; they are rich in water and low in fats.
But now, let’s see how to prepare our risotto!
Creamy Risotto Asparagus and Saffron
Ingredients (for 2 people):
- 200 g of arborio rice;
- 350 g of asparagus;
- 1 shallot;
- 1 teaspoon of saffron;
- 1 tablespoon of ricotta cheese (about 50 g);
- vegetable broth a.r.;
- grated Parmesan cheese a.r.;
- oil, salt and pepper a.r..
Preparing the Creamy Risotto Asparagus and Saffron
Wash the asparagus. Remove the hardest part of their stem and cut the asparagus in small pieces, keeping the whole tip aside.
Slice the shallot.
Warm some vegetable broth, about 500 ml.
Sweat the shallot in a big pan with two spoons of oil, for a couple of minutes.
Add the asparagus and stir them.
Add the rice, stir it for about two minutes.
Pour in 3 spoons of hot broth and stir it.
Cook for about 13 minutes, adding some broth as soon as the previously added one gets absorbed by the rice.
Fill a small cup with broth and melt the saffron into it.
Add it into the pan with the risotto. Keep cooking the risotto for about 5 minutes. Flavour with salt and pepper as needed.
Take the pan out of the stove. Add the ricotta cheese and 2 tablespoons of grated Parmesan cheese. Stir them.
Note: To increase the flavour, we can replace the Parmesan cheese with some pecorino cheese!
Serve the Creamy Risotto with Asparagus and Saffron when still hot!