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  1. Recipe

Saffron Risotto with Peas and Asparagus

6 servings

Source: The Get Healthy, Go Vegan Cookbook by Neal Barnard, M.D.; recipe by Robyn Webb

Serve this dish at your next springtime celebration!

About the Recipe

375 Calories · 8.5 g Protein · 2.4 g Fiber
Dinner
Gluten-free · Nut-free

Ingredients

Makes 6 Servings


  • vegetable broth (8 1/2 cups)
  • large onion, chopped (1)
  • large leek, white part only, thinly sliced (1)
  • garlic cloves, minced (3)
  • Arborio rice (2 1/2 cups)
  • kosher or sea salt (to taste)
  • freshly ground black pepper (to taste)
  • saffron threads (1 large pinch)
  • dry white wine (1/2 cup)
  • asparagus, trimmed and cut into 2-inch lengths (1/2 pound)
  • frozen green peas (1 cup)
  • fresh basil, chopped (1/2 cup)

Directions

  1. In a large skillet or saucepan, heat 1/2 cup broth. Add the onion, leek, and garlic and sauté for 3 minutes. Add the rice and sauté for 5 minutes. Keep stirring the rice as you sauté to keep it from sticking to the bottom of the pan. Season with salt and black pepper.



  2. In a separate pot, heat 8 cups broth. Crumble in the saffron threads and stir to dissolve. Not all threads will dissolve, and that is OK. Add the wine to the rice and cook until the rice absorbs the liquid. 



  3. Add a ladleful of broth to the rice and stir again until the liquid is absorbed. Stir in the asparagus, peas, and basil. Keep adding broth a ladleful at a time to the rice until all the broth is gone and the rice is creamy. The entire process takes about 20 to 25 minutes.



Nutrition Facts

Per serving (1/6 of recipe)

Calories: 375
Fat: 0.9 g
     Saturated Fat: 0.2 g
     Calories from Fat: 1.9%
Cholesterol: 0 mg
Protein: 8.5 g
Carbohydrate: 78.6 g
Sugar: 6.4 g
Fiber: 2.4 g
Sodium: 1,502 mg
Calcium: 59 mg
Iron: 3.7 mg
Vitamin C: 6.4 mg
Beta-Carotene: 834 mcg
Vitamin E: 0.5 mg

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