Asparagus, Saffron & Walnut Risotto

Risotto with dash of colour…

Colourful risotto with great texture and flavour, this creamy and delicious dish is perfect for all ages.



5 servings


Plant Based / Contains Nuts

Prep time

40 minutes

Cooking time

25 minutes


  • 300g Asparagus

  • 1 Onion (finely chopped)

  • 4 tbsp Olive Oil

  • 500g Arborio Risotto Rice

  • 1 Bay Leaf

  • 1 Glass White Wine

  • 1200ml Vegetable Stock

  • 1 tbsp Saffron Stem

  • 4 tbsp Toasted Walnuts

  • 1 tbsp Margarine


  • Trim the asparagus and cut into 1 inch pieces. Cook the asparagus inside the boiling stock for 3 minutes. Drain and set aside. Keep the stock to cook the rice.
  • In a large heavy bottom pan, heat the oil with the bay leaf and the onion and cook for 3 minutes. Add the rice, stir and cook for another minute.
  • Add the white wine and stir until the all liquid is absorbed.
  • Add a ladle of stock, stir and once adsorbed add another ladle of stock.
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