Saffron Risotto with Asparagus and Peas

Saffron Risotto with Asparagus and Peas Recipe | Vegetarian Italian Cuisine

Region / culture: Italy | Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Saffron Risotto with Asparagus and Peas is a delicious and elegant dish that is perfect for a special occasion or a cozy night in. This creamy and flavorful risotto is made with saffron-infused broth, tender asparagus, sweet peas, and creamy Parmesan cheese. It is a dish that is sure to impress your family and friends.

History

Risotto is a traditional Italian dish that has been enjoyed for centuries. It is a creamy and comforting dish that is made by slowly cooking Arborio rice in broth until it is tender and creamy. The addition of saffron, asparagus, and peas to this classic dish adds a fresh and vibrant twist that is perfect for spring.

Ingredients

6 cups low-sodium vegetable broth
16 oz (454 g) asparagus, trimmed and cut into 0.5 inch pieces
0.75 cup dry white wine (may use water instead)
0.5 tsp saffron threads
2 tbsp olive oil
2 cups arborio rice or long-grain rice
1 cup fresh or frozen peas, thawed
0.25 cup low-fat grated parmesan cheese (optional)

How to prepare

Bring the broth to a boil in a medium saucepan, then add the asparagus and cook for 2–3 minutes until it is crisp-tender. Use a slotted spoon to remove the asparagus and set it aside. Reduce the heat to medium-low, then stir in the wine and saffron and let it simmer, uncovered.
Heat the olive oil in a large saucepan over medium heat. Add the rice and stir for 2 minutes or until it becomes translucent. Stir in 0.5 cup of the broth to the rice and continue to stir until the broth is absorbed (about 8–10 minutes.) Continue to add 0.5 cup of broth at a time and stir often until all of the broth is absorbed and the rice is tender.
Add the cooked asparagus and peas and stir to combine.
Serve with an optional sprinkling of Parmesan cheese.

Variations

Add cooked shrimp or chicken for a protein boost.
Substitute other vegetables such as mushrooms or spinach for the asparagus and peas.
Use vegetable or chicken broth instead of water for added flavor.

Cooking Tips & Tricks

Be sure to use low-sodium vegetable broth to control the saltiness of the dish.

- Stir the risotto constantly to ensure a creamy and smooth texture.

- Use a good quality saffron for the best flavor and color.

- Add the asparagus and peas at the end of cooking to preserve their vibrant color and fresh flavor.

Serving Suggestions

Serve this Saffron Risotto with Asparagus and Peas as a main dish with a side salad or crusty bread. It also pairs well with a glass of white wine.

Cooking Techniques

Be sure to stir the risotto constantly to release the starches in the rice and create a creamy texture.

- Use a wide saucepan to cook the risotto evenly and prevent burning.

Ingredient Substitutions

Use vegetable broth instead of low-sodium vegetable broth.

- Substitute Arborio rice with another short-grain rice such as Carnaroli or Vialone Nano.

Make Ahead Tips

You can prepare the broth and chop the vegetables ahead of time to save time when cooking.

- Leftover risotto can be stored in the refrigerator for up to 3 days and reheated on the stovetop or in the microwave.

Presentation Ideas

Garnish the risotto with fresh herbs such as parsley or chives. - Serve the risotto in individual bowls for an elegant presentation.

Pairing Recommendations

Pair this Saffron Risotto with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.

- Serve with a side of roasted vegetables or a green salad.

Storage and Reheating Instructions

Store leftover risotto in an airtight container in the refrigerator for up to 3 days.

- Reheat the risotto on the stovetop with a splash of broth or water to restore its creamy texture.

Nutrition Information

Calories per serving

280

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 3g

- Sugars: 2g

Fats

- Total Fat: 7g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 6g

Vitamins and minerals

Vitamin A: 15% DV

- Vitamin C: 20% DV

- Calcium: 6% DV

- Iron: 10% DV

Alergens

Contains dairy (Parmesan cheese)

Summary

This Saffron Risotto with Asparagus and Peas is a balanced dish that is rich in carbohydrates, moderate in fats, and provides a good source of protein. It is also a good source of vitamins A and C, as well as iron.

Summary

How did I get this recipe?

The first time I saw this recipe, I knew I had to try it. It was a beautiful spring day, and I was browsing through an old cookbook that had been passed down to me from my own grandmother. As I flipped through the pages, a recipe for Saffron Risotto with Asparagus and Peas caught my eye. The combination of flavors sounded so intriguing, and I knew that I had to give it a try.

I had always been a lover of risotto, with its creamy texture and ability to absorb the flavors of whatever ingredients you choose to add. But I had never tried a risotto quite like this one before. The addition of saffron, with its delicate and slightly floral flavor, seemed like the perfect complement to the fresh asparagus and sweet peas.

I set to work gathering all of the ingredients I would need for the dish. I picked up some beautiful asparagus and fresh peas from the farmer's market, along with a small vial of precious saffron threads. I already had Arborio rice, chicken broth, white wine, shallots, garlic, and Parmesan cheese in my pantry, so I was all set to begin.

As I started to cook, I could feel my grandmother's presence in the kitchen with me. She had taught me so much about cooking over the years, passing down her own recipes and techniques that had been handed down through generations of our family. I could almost hear her voice guiding me as I sautéed the shallots and garlic in a little butter, then added the Arborio rice and toasted it until it was slightly golden.

I carefully added a splash of white wine to the pot, watching as it sizzled and evaporated, infusing the rice with its bright acidity. Then came the slow and steady addition of the warm chicken broth, one ladleful at a time, stirring constantly and coaxing the rice to release its creamy starches.

Finally, it was time to add the star of the dish – the saffron. I carefully crumbled the precious threads between my fingers and added them to the risotto, watching as the vibrant yellow color spread throughout the dish, turning it a beautiful golden hue.

Next, I gently folded in the blanched asparagus and peas, their bright green colors contrasting beautifully with the golden rice. I let the risotto simmer for a few more minutes, until the vegetables were tender and the rice was perfectly cooked – creamy, but with just a hint of bite.

I finished the dish by stirring in a generous handful of grated Parmesan cheese, which melted into the risotto and added a rich, salty flavor that balanced out the sweetness of the vegetables and the floral notes of the saffron.

As I sat down to enjoy my creation, I couldn't help but think of my grandmother and all of the wonderful meals she had cooked for our family over the years. I knew that she would have loved this dish, with its perfect balance of flavors and textures, and I felt grateful to have learned from her and to carry on the tradition of cooking in our family.

And so, as I savored each bite of the Saffron Risotto with Asparagus and Peas, I felt a deep sense of connection to my past and to the generations of women who had come before me, passing down their love of food and cooking through the recipes they had shared. I knew that this dish would become a staple in my own repertoire, a reminder of the love and tradition that had shaped me into the cook I am today.