Risotto with saffron, asparagus and peas
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Serves:     people
Notes from Anna

The glorious flavours of spring are in every mouthful of this tasty, healthy risotto. You can prepare the base for the risotto in advance (up to the point of adding the rice) than finish the dish off just before serving.



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  1. Snap off the woody ends of the asparagus and wash the spears thoroughly. Cut off the asparagus tips and thinly slice the rest of the stems.
  2. Put the saffron threads in a bowl, add a little boiling water and leave to infuse.
  3. Trim the spring onions, discarding the tougher green end and the outer leaf. Finely slice the white part and rinse under running water. Peel and finely chop the onion. Prepare the stock according to packet instructions.
  4. Heat 1 tablespoon of oil in a frying pan. Add the spring onions, sprinkle with a little salt and cook for a couple of minutes.
  5. Add the peas and a little stock. Cover with a lid and cook the peas for 10 minutes. Add the asparagus spears and cook for a couple of minutes uncovered.
  6. Heat 3 tablespoons of oil in a large saucepan. Add the onion, sprinkle with a little salt and cook until soft.
  7. Add the diced asparagus stems and cook for 1 minute. Then add the rice and stir thoroughly to coat it with oil. Pour in the wine and let it bubble for a couple of minutes.
  8. Add a ladle of hot stock to the rice and stir continuously until the liquid has been absorbed. Repeat until you have used all the stock and the rice has been cooking for 17 minutes. After 10 minutes add the saffron threads and infusing liquid.
  9. Remove the risotto from the heat and add the peas, asparagus spears and grated parmesan.
  10. Serve immediately.

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