Bobby Flay'S Quick Saffron Risotto With Roasted Asp

Name: Bobby Flay'S Quick Saffron Risotto With Roasted Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 stalks asparagus; 4 tablespoons olive oil; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 5 cups chicken stock or 5 cups water; 1/2 teaspoon saffron, large pinch; 1 small Spanish onion, finely chopped; 1 garlic clove, finely chopped, I used more; 1 cup arborio rice, uncooked; 1 cup dry white wine; 1/4 cup parmesan cheese, Freshly Grated

Servings: persons

12 stalks asparagus
4 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
5 cups chicken stock or 5 cups water
1/2 teaspoon saffron, large pinch
1 small Spanish onion, finely chopped
1 garlic clove, finely chopped, I used more
1 cup arborio rice, uncooked
1 cup dry white wine
1/4 cup parmesan cheese, Freshly Grated

1
Asparagus:.
2
Preheat Oven to 425 degrees.
3
Put Asparagus on foil lined, rimmed baking sheet.
4
Toss with some of the oil.
5
Salt and pepper spread out on sheet.
6
Roast for 6 to 8 minutes.
7
Cut roasted Asparagus into 1/2 inch pieces on bias, set aside.
8
Rice:.
9
In Medium pot Heat Stock to a simmer over high heat.
10
When bubbles form reduce heat till barely bubbling.
11
Add Saffron and stir every 5 minutes or so.
12
In a large high sided saute pan, saute Onion for 4 to 5 minutes.
13
Add Garlic and saute for 1 minute.
14
Add Rice to pan stirring to keep it from sticking for 2 minutes.
15
Add Wine to pan and stir until absorbed.
16
Add one Cup of stock stir until absorbed then add another cup.
17
Keep adding Stock one Cup at a time until you use all of it.
18
This will take 20 to 30 minutes.
19
The rice may not look done until most of the liquid is gone. The final product should be thick and creamy.
20
Stir in Asparagus and Cheese and cook for a few minutes.
21
Season with salt and Pepper to taste.
22
Serve immediately.

924

kcal

Calories

Fat

Carbs

106

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 stalks asparagus, 4 tablespoons olive oil, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, and more.

Yes, Bobby Flay'S Quick Saffron Risotto With Roasted Asparagus falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bobby Flay'S Quick Saffron Risotto With Roasted Asparagus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions