Bobby Flay's Quick Saffron Risotto with Roasted Asparagus

Elevate your weeknight dinner game with Bobby Flay's Quick Saffron Risotto with Roasted Asparagus, a dish that combines creamy indulgence with earthy freshness. This vibrant recipe features tender Arborio rice infused with the distinctive aroma of saffron and a splash of dry white wine, creating a luxurious base that's perfectly complemented by the nutty richness of freshly grated Parmesan. Roasted asparagus, caramelized to perfection, adds a balance of crisp texture and a subtle smokiness. With its streamlined preparation—ready in just 50 minutes—this restaurant-quality risotto is both approachable and impressive. Ideal for date nights or special occasions, it pairs beautifully with a chilled glass of white wine. Discover the art of a comforting, gourmet meal that celebrates simplicity and flavor.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Arborio rice
• 0.5 teaspoon Saffron threads
• 4 cups Chicken or vegetable stock
• 0.5 cup Dry white wine
• 3 tablespoons Unsalted butter
• 0.5 cup, finely chopped Yellow onion
• 0.5 cup, freshly grated Parmesan cheese
• 1 pound Asparagus
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon, freshly ground Black pepper
• 2 cloves, minced Garlic

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Trim the tough ends off the asparagus and spread them out on a baking sheet lined with parchment paper.

Step 3

Drizzle the asparagus with 1 tablespoon of olive oil and season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Toss to coat evenly.

Step 4

Roast the asparagus in the oven for 15-20 minutes, or until tender and slightly caramelized. Turn halfway through cooking. Remove from the oven and set aside.

Step 5

In a large saucepan, heat the chicken or vegetable stock over medium heat. Add the saffron threads and let them steep while keeping the stock warm.

Step 6

In a separate large skillet or saucepan, melt 2 tablespoons of unsalted butter over medium heat.

Step 7

Add the finely chopped onion and cook for 2-3 minutes, or until softened and translucent. Stir in the Arborio rice and minced garlic, cooking for an additional 1-2 minutes to toast the rice slightly.

Step 8

Deglaze the pan with the dry white wine, stirring constantly until the wine is mostly absorbed.

Step 9

Begin adding the warm saffron-infused stock one ladleful at a time, stirring continuously. Allow each ladle to be absorbed before adding the next. This process should take about 20 minutes.

Step 10

Once the rice is creamy and tender (but still slightly al dente), remove it from the heat.

Step 11

Stir in the remaining 1 tablespoon of butter and the freshly grated Parmesan cheese. Season with the remaining salt and pepper to taste.

Step 12

Cut the roasted asparagus into bite-sized pieces and gently fold them into the risotto, reserving a few spears for garnish if desired.

Step 13

Serve the risotto immediately, garnished with the reserved asparagus and additional Parmesan if desired.

Nutrition Facts

Serving size	(1975.4g)

Amount per serving	% Daily Value*
Calories	1317.1

Total Fat 81.6g	0%
Saturated Fat 35.1g	0%
Polyunsaturated Fat 2.9g
Cholesterol 137.5mg	0%
Sodium 6150.8mg	0%
Total Carbohydrate 96.3g	0%
Dietary Fiber 12.7g	0%
Total Sugars 16.6g
Protein 39.0g	0%

Vitamin D 0IU	0%
Calcium 671.3mg	0%
Iron 11.6mg	0%
Potassium 1481.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.6%

Protein: 12.2%

Carbs: 30.2%