Bobby Flay's Quick Saffron Risotto With Roasted Asparagus

READY IN: 40mins




  • 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.