Asparagus, Saffron and Walnut Risotto

Important information

Serves: 5
Preparation time: 40 minutes
Cooking time: : 25 minutes

Dietary Information: 

Vegan. Gluten free.


300 g asparagus

1 onion finally chopped

4 tbsp olive oil

500g arborio risotto rice

1 bay leaf

1 glass white wine

1200 ml vegetable stock

1 tbsp saffron stem

4 tbsp toasted walnuts

1 tbsp margarine


  1. Trim the asparagus and cut into 1 inch pieces. Cook the asparagus inside the boiling stock for 3 minutes. Drain and set aside. Keep the stock to cook the rice.  

  2. In a large heavy bottom pan, heat the oil with the bay leaf and the onion and cook for 3 minutes. Add the rice, stir and cook for another minute.

  3. Add the white wine and stir until the all liquid is absorbed.

  4. Add a ladle of stock, stir and once adsorbed add another ladle of stock.

  5. Dissolve the saffron in 2 tbsp stock. Add to the rice along with the asparagus.

  6. Keep adding the stock until it is finished and the rice is soft but with a little bite (al dente).

  7. Remove from heat, add the margarine and the hazelnuts crushed, stir well and serve.

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