Asparagus_Risotto_1799x.jpg

Our

Asparagus, Saffron and Walnut Risotto

Important information

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

Dietary Information: 

Vegan. Gluten free.

Ingredients 

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

Method:

  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.

Subscribe to our newsletter!
Get all the latest juicy news and gossip in the Wealmoor monthly newsletter.