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Saffron Risotto with Roasted Asparagus
5 from 16 votes

Saffron Risotto with Roasted Asparagus

Saffron Risotto is prepared with arborio rice cooked in saffron-infused chicken stock for a fragrant, creamy texture. Roasted asparagus adds a tender, slightly crisp vegetable contrast. Cooking in the Instant Pot streamlines the risotto process, while aromatic shallots and dry sherry enhance flavor complexity. Parmesan and butter finish the dish with richness.

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

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
  • black pepper freshly cracked, to taste
  • salt freshly cracked, to taste

Instructions

    Cup of Yum
  1. Preheat the oven to 400F
  2. 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.
  3. Roast for about 20 minutes, or just until tender. Keep warm.
risotto
  1. While the asparagus is cooking make the risotto. Crush the saffron between your fingers and add to the broth. Set aside.
  2. 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.
  3. Add the rice to the pot and stir for a minute or two to coat with the oil and briefly toast.
  4. Add the Sherry to the pot and stir for about 30 seconds while the Sherry evaporates.
  5. Press CANCEL to turn the heat off. Add the broth and water to the pot and stir well.
  6. Close the lid and set the vent to SEAL. Press PRESSURE COOK and set it to 6 minutes.
  7. 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.
  8. 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.
  9. Serve in shallow bowls with the roasted asparagus on the side. Top with cracked pepper.
  10. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 422

% 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.