Zucchini risotto with wild asparagus and saffron

Difficulty: ★★☆


  • 400 gr. Carnaroli rice.
  • 1 Zucchini.
  • 12 Wild asparagus.
  • 1 Leak.
  • 100 gr. Butter.
  • Saffron.
  • 1 lt. Hot vegetable stock.
  • 50 ml. White wine.
  • 200 gr. Grated parmesan cheese.
  • Salt.
  • White pepper.
  • Olive oil.

Category: First course


Chop the leaks, zucchini and asparagus into fine brunoise and poach them in a Magefesa  skillet over medium heat and half the butter. Season to taste. Sauté the rice with a dash of olive oil in a sauté pan. Moist with the white wine and add the hot broth slowly as it is being absorbed. Spice with toasted saffron and season to taste. Remove the rice; add some butter portions and the grated cheese. Stir it well. Serve the rice in a bowl or presentation spoon, set the vegetables on and decorate with crispy zucchini skin.