Saffron Risotto Recipe With Chorizo And Asparagus
Recipe For Saffron Risotto Recipe With Chorizo And Asparagus – with Cannamela
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Have you ever made Saffron risotto? Well this week we were sent a range of products from Ciao Gusto’s brand Cannamela and I decided to make a delicious Saffron Instant Pot risotto using Zafferano (Saffron) from Cannamela.
The saffron risotto tasted so good and the whole family loved it. It was my first time to cook Instant Pot risotto and the results were fantastic. I’m excited to share my recipe with you.
I now have a range of Cannamela dried herbs, spices and spice blends to try and it’s exciting to have these new Italian flavours to test out in our Instant Pot. Exciting!
*I use affiliate links in this post. If you buy anything from my links I will earn a small commission*
Contents
Ingredients For Instant Pot Saffron Risotto With Chorizo
- 1 Medium Onion
- 3 Cups of Arborio rice
- 6 cups or 700ml of hot water
- 2 vegetable stock cubes
- 1 packet of Cannamela Zafferano (1/4 teaspoon Saffron)
- Chopped Chorizo, 100g
- Fresh Asparagus
- 1 Tbs Parmesan Cheese
How To Cook Saffron Risotto With Chorizo And Asparagus
Boil some water and mix 6 cups or 700ml of hot water with your two stock cubes.
Chop the onion. Add the onion to the instant pot and begin to brown for 3 minutes using the saute function.
Next add 3 cups of rice and a pinch of salt. Mix with the onion and saute for a further one minute.
Add your saffron and 1/4 of a cup of vegetable stock.
Mix and saute for another minute.
Turn off the saute function. Add your chopped chorizo sausage.
Then add the vegetable stock to and mix the ingredients ready for cooking.
Add a trivet and place your asparagus on top ready for steaming.
Place the lid on the instant pot and pressure cook for 6 minutes.
Leave to naturally release for 5 minutes.
Remove the trivet and asparagus.
Finally add the parmesan cheese and mix into the risotto.
Your Risotto is now ready to serve garnished with the Asparagus.
Enjoy.
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Saffron Risotto Recipe With Chorizo And Asparagus
This Instant Pot Risotto Recipe is another unique yet delicious and flavorful meal that your family will love.
Ingredients
- 1 Medium Onion
- 3 Cups of Arborio rice
- 6 cups or 700ml of hot water
- 2 vegetable stock cubes
- 1 packet of Cannamela Zafferano (1/4 teaspoon Saffron)
- Chopped Chorizo, 100g
- Fresh Asparagus
- 1 Tbs Parmesan Cheese
Instructions
Boil some water and mix 6 cups or 700ml of hot water with your two stock cubes. Chop the onion. Add the onion to the instant pot and begin to brown for 3 minutes using the sauté function.
Next add 3 cups of rice and a pinch of salt. Mix with the onion and sauté for a further one minute. Add your saffron and 1/4 of a cup of vegetable stock. Mix and sauté for another minute.
Turn off the sauté function. Add your chopped chorizo sausage. Then add the vegetable stock to and mix the ingredients ready for cooking.
Add a trivet and place your asparagus on top ready for steaming. Place the lid on the instant pot and pressure cook for 6 minutes. Leave to naturally release for 5 minutes.
Remove the trivet and asparagus.
Finally add the parmesan cheese and mix into the risotto.
Nutrition Information:
Yield:
3Serving Size:
1Amount Per Serving: Calories: 429Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 31mgSodium: 904mgCarbohydrates: 60gFiber: 1gSugar: 3gProtein: 14g
About Angela Milnes
Angela Milnes is a Qualified Early Years Teacher who has specialised in teaching. She has a wealth of experience teaching young children and adults. Angela has also taught cooking classes and loves to share both family recipes and easy instant pot recipes here on The Instant Pot Table. Follow her on Pinterest!
