Bobby Flay's Quick Saffron Risotto With Roasted Asparagus

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 12 stalks asparagus
• 4 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 5 cups chicken stock or 5 cups water
• 1/2 teaspoon saffron, large pinch
• 1 small spanish onion, finely chopped
• 1 garlic clove, finely chopped, i used more
• 1 cup arborio rice, uncooked
• 1 cup dry white
• 1/4 cup parmesan cheese, freshly grated

Recipe

• 1 asparagus:.
• 2 preheat oven to 425 degrees.
• 3 put asparagus on foil lined, rimmed baking sheet.
• 4 toss with some of the oil.
• 5 salt and pepper spread out on sheet.
• 6 roast for 6 to 8 minutes.
• 7 cut roasted asparagus into ½ inch pieces on bias, set aside.
• 8 rice:.
• 9 in medium pot heat stock to a simmer over high heat.
• 10 when form reduce heat till barely bubbling.
• 11 add saffron and stir every 5 minutes or so.
• 12 in a large high sided sauté pan, sauté onion for 4 to 5 minutes.
• 13 add garlic and sauté for 1 minute.
• 14 add rice to pan stirring to keep it from sticking for 2 minutes.
• 15 add to pan and stir until absorbed.
• 16 add one cup of stock stir until absorbed then add another cup.
• 17 keep adding stock one cup at a time until you use all of it.
• 18 this will take 20 to 30 minutes.
• 19 the rice may not look done until most of the liquid is gone. the final product should be thick and creamy.
• 20 stir in asparagus and cheese and cook for a few minutes.
• 21 season with salt and pepper to taste.
• 22 serve immediately.