Risotto with Green Peas, Asparagus, and Saffron

Risotto | Italian cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Risotto with Green Peas, Asparagus, and Saffron

Ingredients

Frozen green bean pods - 8.3 oz
Asparagus - 6.2 oz
Saffron - a pinch
Olive Oil - 2 tablespoons
Onion - 1 head
Nerone Rice - 15.5 oz
Chicken Broth - 1 qt
Grated Pecorino Pepato Cheese - 1.1 oz

Step by Step guide

Step 1

Place the peas in a bowl. Trim the tough ends off the asparagus and cut it into 3 cm pieces, adding it to the peas. Pour boiling water over them and let sit for 3 minutes. Drain the water. Pour 3 tablespoons of boiling water into the bowl and add the saffron.

Step 2

Heat the oil in a large skillet. Add the finely chopped onion and cook over medium heat for 5 minutes until soft. Add the rice and cook, stirring, for 1 minute.

Step 3

Meanwhile, pour the broth into a pot, cover with a lid, bring to a boil, reduce the heat, and let it simmer on low heat.

Step 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 tender, about 25 minutes. Add the saffron halfway through cooking.