Saffron Risotto Primavera

1. 1

   Bring vegetable broth to boil in heavy medium saucepan.

2. 2

   Add asparagus pieces and cook until crisp-tender, about 2 minutes.

3. 3

   Using slotted spoon, transfer asparagus to bowl.

4. 4

   Add white wine and saffron threads to vegetable broth and bring to simmer.

5. 5

   Heat olive oil in another heavy medium saucepan over medium heat.

6. 6

   Add rice and stir until translucent, about 2 minutes.

7. 7

   Mix in all but 1/4 cup broth mixture.

8. 8

   Simmer rice uncovered until tender and creamy but still slightly firm to bite, stirring occasionally, about 20 minutes.

9. 9

   Mix in peas, then asparagus and Parmesan cheese.

10. 10

    Add remaining 1/4 cup broth if risotto seems dry.

11. 11

    Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.