Vegetarian Option:

SAFFRON RISOTTO WITH GRILLED ASPARAGUS

Creamy Arborio rice cooked with saffron threads, white wine, and vegetable broth, finished with Parmesan cheese and served with grilled asparagus spears.

Saffron Risotto with Grilled Asparagus Recipe

Prep Time: 10 minutes

Cook Time: 30 minutes

Serves: 4

Ingredients:

  • 1 cup Arborio rice
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth, kept warm
  • 1/2 cup dry white wine
  • A pinch of saffron threads
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • Salt and black pepper to taste
  • 16 asparagus spears
  • Olive oil for grilling

Instructions:

1. Infuse the Broth

> Add the saffron threads to the warm vegetable broth, allowing it to infuse.

2. Cook the Risotto

> In a large pan, sauté the onion and garlic in a bit of olive oil until soft. Add the Arborio rice and toast for 1-2 minutes.

> Pour in the wine and stir until absorbed.

> Add the saffron-infused broth one ladle at a time, stirring constantly, until the liquid is absorbed before adding the next ladle.

3. Grill the Asparagus

> While the risotto cooks, grill the asparagus spears in a griddle pan with a little olive oil, salt, and pepper until tender and charred.

4. Finish the Risotto

> Once the risotto is creamy and al dente, remove from heat, and stir in the Parmesan cheese and butter. Season with salt and pepper.

5. Serve

> Spoon the risotto onto plates, top with grilled asparagus, and drizzle with olive oil if desired.