Recipe For Saffron Risotto Recipe With Chorizo And Asparagus
*This is a collaborative post*
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*
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.
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 and the rest of the vegetable stock. 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. Saffron Risotto With Chorizo
Ingredients
Instructions
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