Pea, Saffron and Asparagus Risotto


This is so creamy and comforting not to mention being another great way to get your five a day.

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Pea, Saffron and Asparagus Risotto

Risotto is always a popular dish in our house and they are super versatile too.
Servings 4 portions
Cook Time 45 minutes
Total Time 45 minutes


  • pan


  • 250 gr frozen peas
  • 175 gr bunch of asparagus cut into 3cm pieces
  • 1.5 litre vegetable stock
  • 2 tbsp olive oil
  • 1 onion chopped finely
  • 2 cups risotto rice
  • 30 gr parmesan or vegetarian alternative


  • Place the peas and asparagus in a bowl and cover with boiling water then leave to stand for 3-4 minutes.
    pea asparagus risotto Julie neville home cooking
  • Drain and set aside.
  • Place the saffron in a small bowl then cover with 60ml of boiling water and leave to infuse.
  • Bring the stock to a boil in a saucepan then reduce the heat and keep on a gentle simmer.
    pea asparagus risotto Julie neville home cooking
  • In a separate pan, heat the olive oil then saute the onion until soft for around five minutes. Add the rice and cook for a minute or two until translucent.
    pea asparagus risotto Julie neville home cooking
  • Start to add the stock one ladle at a time until it has all been absorbed which will take around 25 minutes. The rice should then be tender and creamy.
    pea asparagus risotto Julie neville home cooking
  • Half way through this process add in the saffron water and five minutes before the end of cooking add in the peas and asparagus.
  • Once all the stock has been added, remove from the heat and stir in the parmesan.
  • Season with cracked black pepper and serve.
    pea asparagus risotto Julie neville home cooking
Course: Main Course
Cuisine: English
Keyword: Quick & Easy, Risotto, Vegan

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