
Dispositivi & accessori
Asparagus and saffron risotto
Prep. 10min
Totale 35min
4 portions
Ingredienti
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brown onion cut into wedges (3-4 cm)30 g
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asparagus trimmed and cut into pieces (2 cm)3 bunches
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extra virgin olive oil30 g
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Arborio rice320 g
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dry white wine60 g
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water700 g
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sea salt1 tsp
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saffron soaked in 2 tbsp hot water½ - 1 tsp
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Vegetable stock paste (see Tip)1 ½ tsp
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salted butter1 tbsp
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Parmesan cheese to serve (optional)
Valori nutritivi per 1 portion
Calorie
427.9 kcal /
1790.4 kJ
Proteine
9.1 g
Grassi
10.9 g
Carboidrati
71.2 g
Fibre
5.9 g
Grassi saturi
3.1 g
Sodio
505.9 mg