Lemon-Saffron Risotto
A creamy Italian risotto infused with bright lemon zest and saffron, finished with a drizzle of olive oil. This Italian-inspired rice and grain recipe, ready in about 40 minutes, pairs arborio rice, lemon zest, saffron threads for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup arborio rice
- 2 tbsp lemon zest
- 1/2 tsp saffron threads
- 1/4 cup white wine
- 4 cups vegetable broth
- 3 tbsp unsalted butter
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
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Equipment for this recipe
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Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1/2 cup arborio rice and sauté for 2 minutes until translucent.
- Step 2: Add 1/4 cup white wine and 1/4 tsp saffron threads, stirring until the liquid is absorbed. Add 1 cup vegetable broth, 1 tbsp at a time, stirring frequently until the rice is creamy and al dente (about 18 minutes).
- Step 3: Remove from heat. Stir in 2 tbsp butter, 1/4 cup grated Parmesan, and 1 tbsp lemon zest until the mixture is glossy and pulls away from the pan.
- Step 4: Transfer to a serving dish, drizzle with 1 tbsp olive oil, and sprinkle with remaining saffron and Parmesan.
