Saffron Risotto Primavera

By JanF1201

Ingredients

• 3 cups canned vegetable broth
• 8 ounces asparagus, ends trimmed, cut into one inch pieces
• 1 cup dry white wine
• 2 3/4 teaspoons saffron threads
• 1 1/2 tablespoons olive oil
• 1 cup arborio rice, or medium grain white rice
• 1 cup frozen petite peas, thawed
• 1/3 cup freshly grated Parmesan cheese

Details

Servings 2

Preparation

Step 1

Bring broth to boil in heavy medium saucepan. Add asparagus and cook until crisp-tender, about 2 min. Using slotted spoon, transfer asparagus to bowl. Add white wine and saffron threads to broth and bring to simmer.
Heat olive oil in another medium heavy saucepan over medium heat. Add rice and stir until translucent about 2 minutes. Mix in all but 1/4 cup broth mixture. Simmer rice uncovered until tender and creamy but still slightly firm to bite, stirring occasionally, about 20 min. Mix in peas, then asparagus and cheese.
Add remaining broth if risotto seems dry. Season with salt and pepper.