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Asparagus Risotto

A hint of saffron and a few asparagus spears transforms a basic risotto into this bright and colourful dish.

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2 tablespoons olive oil
1 small onion, peeled and chopped
1 clove garlic, peeled and chopped
125 g thin asparagus spears, stems trimmed
300 g risotto rice
125 ml dry white wine
Generous pinch of saffron strands, dried and powdered
900 ml chicken or vegetable stock
Salt and pepper to taste


Serves: 5


Heat the oil in a medium sized saucepan. Add the onion and garlic and cook gently until soft. Chop the asparagus stalks. Reserve the tips and add the stalks to the pan. Fry with the onion and garlic for 1-2 minutes, then add the rice. Stir until the grains are fully coated in the oil and are slightly translucent. Add the wine and reduce over high heat until the rice has absorbed the liquid.

Dissolve the dried and powdered saffron in the hot stock and add this to the rice. Stir the mixture and bring to a boil, then reduce the heat and simmer uncovered for 10 minutes, stirring occasionally. Add the asparagus tips and cook for a further 8-10 minutes. The rice
is cooked when the liquid is absorbed and the rice is creamy and al dente, or firm to bite. Add salt and pepper to taste and remove from the heat. Serve immediately.

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