Creamy Saffron Risotto with Roasted Asparagus
Indulge in a luxurious creamy risotto infused with aromatic saffron and complemented by perfectly roasted asparagus. This dish, inspired by Bobby Flay, balances rich flavors with a hint of earthiness from the asparagus. Ideal for a cozy dinner or an impressive addition to your dinner party, this recipe may seem challenging, but the outcome is a remarkable blend of textures and tastes that will leave your guests begging for more. With a touch of white wine and freshly grated parmesan, this risotto is sure to become a staple in your culinary repertoire.
N/A
Servings
173
Calories
11
Ingredients
Ingredients
asparagus
12 stalks (trimmed and cut into 1/2 inch pieces)
olive oil
4 tablespoons (divided)
salt
1/2 teaspoon (to taste)
ground black pepper
1/2 teaspoon (to taste)
chicken stock
5 cups (heated to a simmer)
saffron
1/2 teaspoon (large pinch, infused in stock)
Spanish onion
1 small (finely chopped)
garlic
1 clove (finely chopped, additional to taste)
arborio rice
1 cup (uncooked)
dry white wine
1 cup (for deglazing)
parmesan cheese
1/4 cup (freshly grated)
Instructions
1
Preheat your oven to 425 degrees Fahrenheit to prepare for roasting the asparagus.
2
Arrange the asparagus stalks on a foil-lined, rimmed baking sheet, ensuring they are spread out evenly.
3
Drizzle the asparagus with 2 tablespoons of olive oil, and season with 1/2 teaspoon of salt and 1/2 teaspoon of ground black pepper. Toss to coat.
4
Roast in the oven for 6 to 8 minutes, or until tender and slightly caramelized.
5
Once cooked, remove the asparagus from the oven and slice it into 1/2 inch pieces on a bias. Set aside.
6
In a medium pot, heat 5 cups of chicken stock over high heat until it reaches a simmer. Once bubbling, lower the heat to maintain a barely bubbling simmer, and add the saffron. Stir occasionally every 5 minutes to infuse the flavors.
7
In a large, high-sided sauté pan, add the remaining 2 tablespoons of olive oil over medium heat. Sauté the finely chopped Spanish onion for 4 to 5 minutes until translucent.
8
Add the finely chopped garlic and sauté for an additional minute, stirring frequently to prevent burning.
9
Add the uncooked arborio rice to the pan, stirring continuously for about 2 minutes until the rice becomes slightly translucent.
10
Pour in the dry white wine and cook, stirring constantly, until the wine is fully absorbed by the rice.
11
Begin gradually adding the warm saffron-infused chicken stock to the rice, one cup at a time. Stir continuously and allow each cup to be fully absorbed before adding the next. This process will take approximately 20 to 30 minutes.
12
Once the risotto is thick and creamy, stir in the roasted asparagus and the freshly grated parmesan cheese. Allow it to cook for a few minutes to heat through.
13
Season with additional salt and pepper to taste.
14
Serve immediately, garnished with additional parmesan if desired.
Nutrition Information
4.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Saffron Risotto with Roasted Asparagus?
It is a luxurious, Bobby Flay-inspired Italian dish that combines aromatic saffron-infused rice with tender, oven-roasted asparagus and parmesan cheese.
How many calories are in a serving of this risotto?
There are approximately 173 calories per serving.
Is this recipe vegetarian-friendly?
While it contains chicken stock, you can easily make it vegetarian by substituting the chicken stock with an equal amount of vegetable stock.
What type of rice is best for this risotto?
Arborio rice is used in this recipe because its high starch content creates the signature creamy texture of a classic risotto.
How much saffron is required for the recipe?
You will need 1/2 teaspoon or a large pinch of saffron to infuse the chicken stock.
What temperature should the oven be for roasting the asparagus?
The oven should be preheated to 425 degrees Fahrenheit.
How long does the asparagus need to roast?
Roast the asparagus for 6 to 8 minutes, or until it is tender and slightly caramelized.
How much protein does this dish contain?
This recipe contains 4.5g of protein per serving.
What kind of wine should I use for deglazing?
A dry white wine is recommended for deglazing the pan after toasting the rice.
Why do I need to heat the chicken stock before adding it to the rice?
Heating the stock to a simmer ensures that the temperature of the rice doesn't drop during the cooking process, allowing for even cooking and starch release.
How should the asparagus be sliced after roasting?
Slice the roasted asparagus into 1/2 inch pieces on a bias (at an angle).
How much olive oil is used in total?
A total of 4 tablespoons of olive oil is used, divided between roasting the asparagus and sautéing the aromatics.
What type of onion is recommended?
One small Spanish onion, finely chopped, is used for the base of the risotto.
How long does it take to cook the rice once the stock addition begins?
The process of gradually adding stock and stirring will take approximately 20 to 30 minutes.
Can I add more garlic to the recipe?
Yes, while the recipe calls for 1 clove of garlic, you can add additional garlic to taste.
What is the purpose of adding the saffron to the stock?
Adding saffron to the simmering stock infuses the liquid with color and aroma, which is then absorbed by the rice.
How much parmesan cheese is needed?
The recipe calls for 1/4 cup of freshly grated parmesan cheese, plus extra for garnish if desired.
When should I add the roasted asparagus to the rice?
Stir in the roasted asparagus at the very end, once the risotto is thick and creamy.
Do I need to stir the risotto constantly?
Yes, continuous stirring is essential to release the starches from the arborio rice, which creates the creamy consistency.
How many stalks of asparagus are used?
The recipe requires 12 stalks of trimmed asparagus.
What should I look for when sautéing the rice?
The rice should be stirred for about 2 minutes until the edges become slightly translucent before adding the wine.
Is this recipe suitable for a dinner party?
Yes, its rich flavors and elegant presentation make it an impressive choice for guests.
How much salt and pepper should I use for the asparagus?
Use 1/2 teaspoon of salt and 1/2 teaspoon of ground black pepper to season the asparagus before roasting.
How many ingredients are in this recipe?
There are 11 ingredients in total.
How do I know when to add the next cup of stock?
Allow each cup of stock to be fully absorbed by the rice before adding the next cup.
What kind of pan is best for making risotto?
A large, high-sided sauté pan is ideal for managing the volume of the rice and stock while stirring.
Who is the culinary inspiration for this dish?
This recipe is inspired by the culinary style of chef Bobby Flay.
How should the onion and garlic be prepared?
Both the Spanish onion and the garlic clove should be finely chopped.
What tags are associated with this recipe?
Key tags include risotto, saffron, asparagus, creamy, Italian, vegetarian, and comfort food.
How is the dish served?
Serve the risotto immediately while it is hot and creamy, garnished with additional freshly grated parmesan cheese.