Risotto with Green Peas, Asparagus, and Saffron
Risotto • Italian
Description
Risotto with Green Peas, Asparagus, and Saffron
Ingredients
- Frozen green bean pods 10 oz
- Asparagus 5 oz
- Saffron a pinch
- Olive Oil 2 tablespoons
- Onion 1 head
- Nerone Rice 15 oz
- Chicken Broth 0 qt
- Grated Pecorino Pepato Cheese 0 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.
Step 5
About 5 minutes before the rice is done, add the peas and asparagus. Remove from heat, add the Parmesan, and season with salt.
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