Asparagus Risotto with Gremolata


For the risotto:
1/3 pound asparagus
1 cup low-sodium vegetable broth
1/2 pinch saffron threads, chopped
1 teaspoons olive oil or butter
1 tablespoon onion, chopped
1/3 cup Arborio rice

For the gremolata:
1 tablespoon chopped flat-leaf parsley
1/2 teaspoon minced garlic
1 teaspoon lemon zest

2 teaspoons grated Parmesan cheese, optional


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