Bobby Flay's Quick Saffron Risotto With Roasted Asparagus

"From the April/14/2006 Life Magazine. A bit of a pain to make, but very good. I used one can of Broth and 3 cups of chicken bouillon. If you need more just add water."
 
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photo by Karen Elizabeth photo by Karen Elizabeth
photo by Karen Elizabeth
Ready In:
40mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Asparagus:.
  • Preheat Oven to 425 degrees.
  • Put Asparagus on foil lined, rimmed baking sheet.
  • Toss with some of the oil.
  • Salt and pepper spread out on sheet.
  • Roast for 6 to 8 minutes.
  • Cut roasted Asparagus into ½ inch pieces on bias, set aside.
  • Rice:.
  • In Medium pot Heat Stock to a simmer over high heat.
  • When bubbles form reduce heat till barely bubbling.
  • Add Saffron and stir every 5 minutes or so.
  • In a large high sided sauté pan, sauté Onion for 4 to 5 minutes.
  • Add Garlic and sauté for 1 minute.
  • Add Rice to pan stirring to keep it from sticking for 2 minutes.
  • Add Wine to pan and stir until absorbed.
  • Add one Cup of stock stir until absorbed then add another cup.
  • Keep adding Stock one Cup at a time until you use all of it.
  • This will take 20 to 30 minutes.
  • The rice may not look done until most of the liquid is gone. The final product should be thick and creamy.
  • Stir in Asparagus and Cheese and cook for a few minutes.
  • Season with salt and Pepper to taste.
  • Serve immediately.

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Reviews

  1. This risotto worked out very well and was actually easy to make. I sauted a few mushrooms into the mix as well. Delicious!
     
  2. A very good risotto, always a favourite of ours. I used more asparagus than the recipe called for, and less liquid ... maybe about 4 1/2 cups in total, I added as necessary. I used a vegetarian garlic and herb stock. Served as a main dish, this was about 3 helpings. Very good flavour, I would make this again. Thank you John, this was made for PAC Fall 2011
     
  3. Loved this recipe easy to make and fabulous flavor. I used more garlic than the recipe states as my family loves garlic. Paired it with a chilean sea bass. High recommend this delicious dish!!
     
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RECIPE SUBMITTED BY

Male 59 years old Only been cooking a few years but really enjoy it
 
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