🍽️ Saffron Risotto with Asparagus and Zucchini Blossoms

Name: Saffron Risotto with Asparagus and Zucchini Blossoms
Total time: 30 min
Yield: 4 servings
Ingredients: 240 g Riso Gallo (Gran Gallo Arborio); 30 g Butter; 100 g grated Parmesan; 4 tsp olive oil; 1 chopped onion; 250 ml white wine; 1 l chicken broth; 10 zucchini blossoms (, chopped); 12 asparagus spears (, cut into pieces); 1 saffron capsule

548 kcal · 30 min · 4 servings

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Ingredients

240 g Riso Gallo (Gran Gallo Arborio)
30 g Butter
100 g grated Parmesan
4 tsp olive oil
1 chopped onion
250 ml white wine
1 l chicken broth
10 zucchini blossoms (, chopped)
12 asparagus spears (, cut into pieces)
1 saffron capsule

Instructions

1. Wash the asparagus stalks and cut them into bite-sized pieces.
2. Separate the tender asparagus tips from the stalks and set them aside.
3. Heat some oil in a pot and sauté the finely diced onion in it until soft and translucent.
4. Add the rice to the pot and stir briefly until it shines slightly glassy.
5. Deglaze the rice with white wine and let the liquid evaporate completely.
6. Add the cut asparagus pieces (without the tips) to the pot.
7. Pour a ladleful of vegetable broth over the rice and stir.
8. Wait until the broth has been absorbed by the rice.
9. Add more broth gradually while continuing to stir.
10. Just before the rice reaches the desired al dente texture, boil the asparagus tips for about 5 minutes in 250 ml of warm broth.
11. Stir the chopped zucchini blossoms and saffron into the rice.
12. Mix the butter and grated Parmesan into the finished risotto.
13. Serve the risotto on plates.
14. Garnish the dish with the cooked asparagus tips.

Nutrition per serving

kcal: 548
Protein: 18 g · Fett/Fat: 21 g · Carbs: 67 g