Saffron Risotto with Roasted Asparagus

Name: Saffron Risotto with Roasted Asparagus
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb asparagus; 1 Tbsp olive oil; salt; 2 cups chicken stock (I use a 15 ounce can and add 1/4 cup water) Note: if you like your risotto on the wet side, you may want to stir in extra hot broth at the end, just before serving.); 2 pinches saffron threads (about 1/4 teaspoon); 1 Tbsp olive oil; 1 large shallot, peeled and minced; 1 cup arborio rice; 1 Tbsp dry Sherry Note: use something you'd drink, don't use cooking wine; 1/3 cup shredded Parmesan cheese (you can add more to taste.); 3 Tbsp unsalted butter; salt and freshly cracked black pepper to taste

User Reviews

5.0

24 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 servings
Calories
422 kcal
Course
Main Course
Cuisine
Mediterranean

Saffron Risotto with Roasted Asparagus

Julie Valencia

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Instant Pot Saffron Risotto with Roasted Asparagus in less than 30 minutes. This is the easiest restaurant quality meal you'll ever make.

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Ingredients

Servings

asparagus

1 lb asparagus
1 Tbsp olive oil
salt

risotto

2 cups chicken stock (I use a 15 ounce can and add 1/4 cup water) Note: if you like your risotto on the wet side, you may want to stir in extra hot broth at the end, just before serving.)
2 pinches saffron threads (about 1/4 teaspoon)
1 Tbsp olive oil
1 large shallot, peeled and minced
1 cup arborio rice
1 Tbsp dry Sherry Note: use something you'd drink, don't use cooking wine.
1/3 cup shredded Parmesan cheese (you can add more to taste.)
3 Tbsp unsalted butter
salt and freshly cracked black pepper to taste

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Instructions

Preheat the oven to 400F
Trim the asparagus and lay out single layer on a baking sheet. Drizzle with oil and sprinkle with salt. Toss to evenly coat the stalks.
Roast for about 20 minutes, or just until tender. Keep warm.

risotto

While the asparagus is cooking make the risotto. Crush the saffron between your fingers and add to the broth. Set aside.
Plug in the Instant Pot and add the olive oil to the pot. Press the SAUTE button, it should read NORMAL (which is a medium heat). Saute the shallots for a few minutes, stirring frequently, until they soften, but don't let them brown. If you need to, lower the saute setting to LOW.
Add the rice to the pot and stir for a minute or two to coat with the oil and briefly toast.
Add the Sherry to the pot and stir for about 30 seconds while the Sherry evaporates.
Press CANCEL to turn the heat off. Add the broth and water to the pot and stir well.
Close the lid and set the vent to SEAL. Press PRESSURE COOK and set it to 6 minutes.
After the machine beeps to indicate the 6 minutes is up, don't do anything for 5 minutes to let the pressure release naturally. Then release the pressure valve. When the pressure has come completely down, open the lid.
The rice won't look like much at this point, but have faith! Stir in the butter and cheese, and as you do this the rice will become gorgeously creamy. Taste to see if you'd like to add salt. Note: You can add more cheese or a bit more stock at this point if you want the risotto to be looser.
Serve in shallow bowls with the roasted asparagus on the side. Top with cracked pepper.
If you want to hold the risotto, set the instant Pot to KEEP WARM and close the lid (but don't seal the vent.)

Notes

To make saffron risotto on the stove top
I use the 6 qt Instant Pot Duo and love it!
You will need to triple the amount of chicken stock and you will need to heat it to a simmer in a separate saucepan.
Follow the above recipe through step 4, using a Dutch oven or large skillet on the stove.
Over medium heat, add the hot stock, a couple of ladles at a time, to the rice, as you stir constantly. When the liquid has been absorbed, add the next ladle.
Keep adding liquid and stirring in this manner until the rice is creamy and tender. Taste test for doneness. The rice should be tender but not too soft.
Continue with step 8 of the recipe above.

Nutrition Information

Show Details

Calories 422kcal (21%) Carbohydrates 50g (17%) Protein 12g (24%) Fat 20g (31%) Saturated Fat 8g (40%) Trans Fat 1g Cholesterol 32mg (11%) Sodium 310mg (13%) Potassium 427mg (12%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 1189IU (24%) Vitamin C 7mg (8%) Calcium 136mg (14%) Iron 5mg (28%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 422 kcal

% Daily Value*

Calories	422kcal	21%
Carbohydrates	50g	17%
Protein	12g	24%
Fat	20g	31%
Saturated Fat	8g	40%
Trans Fat	1g	50%
Cholesterol	32mg	11%
Sodium	310mg	13%
Potassium	427mg	9%
Fiber	4g	16%
Sugar	5g	10%
Vitamin A	1189IU	24%
Vitamin C	7mg	8%
Calcium	136mg	14%
Iron	5mg	28%