Saffron Risotto with Roasted Asparagus
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
422 kcal
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Course
Main Course
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Cuisine
Mediterranean
Saffron Risotto with Roasted Asparagus
Description
Saffron Risotto with Roasted Asparagus starts with trimming and roasting asparagus tossed with olive oil and salt until just tender, offering a fresh, earthy vegetal component with a slight crispness. The risotto is made by sautéing shallots in olive oil in an Instant Pot, adding arborio rice to toast briefly, then deglazing with dry sherry.
The saffron threads are crushed and added to a warmed chicken broth, which is poured into the pot so the rice can absorb its signature golden hue and floral aroma. Pressure cooking the risotto for six minutes followed by resting produces a creamy, tender texture with all liquid absorbed. Parmesan cheese and butter are stirred in for additional creaminess, and seasoning is adjusted with salt and freshly ground black pepper.
The final dish pairs the creamy, fragrant risotto with the bright, roasted asparagus for balance in texture and flavor. The use of the Instant Pot reduces active cooking time and stirring compared to traditional methods, while still yielding a classic risotto consistency.
For stove top preparation, the broth should be heated separately and added gradually while stirring continuously to achieve the proper texture.
Ingredients
asparagus
- 1 lb asparagus
- 1 Tbsp olive oil
- salt
risotto
- 2 cups chicken stock 15 ounce can, add 1/4 cup water, optional extra hot broth for serving
- 2 pinches saffron threads about 1/4 teaspoon
- 1 Tbsp olive oil
- 1 shallot large, peeled and minced
- 1 cup arborio rice
- 1 Tbsp dry sherry use drinkable quality, not cooking wine
- 1/3 cup Parmesan Cheese shredded, add more to taste
- 3 Tbsp butter unsalted
- salt freshly cracked, to taste
- black pepper freshly cracked, to taste
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, heat broth separately and add ladlefuls gradually while stirring constantly until rice is tender and creamy.
- Use drinkable-quality dry sherry rather than cooking wine for better flavor.
- The Instant Pot method shortens cooking time but still produces classic creamy risotto texture.
- Adjust seasoning with freshly cracked black pepper and salt to taste before serving.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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