Golden Saffron Risotto with Sun-Dried Tomatoes

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A creamy, sun-kissed risotto infused with saffron and roasted sun-dried tomatoes for a vibrant, golden hue. This Italian-inspired rice and grain recipe, ready in about 50 minutes, pairs Arborio rice, White onion, Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 1/2 cups Arborio rice
• 1 medium, finely diced White onion
• 2 cloves, minced Garlic
• 1/2 cup, chopped Sun-dried tomatoes
• 15 threads, crushed Saffron threads
• 1/2 cup Dry white wine
• 4 cups, warmed Chicken broth
• 3 tbsp Unsalted butter
• 1/2 cup Grated Parmesan cheese

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp butter in a large skillet over medium heat. Add 1 medium onion and sauté for 5 minutes until softened and translucent. Add 2 cloves garlic and cook for 30 seconds until fragrant.
2. Step 2: Stir in 1 1/2 cups Arborio rice until coated with butter. Pour in 1/2 cup dry white wine and cook for 2 minutes, stirring until the liquid is absorbed.
3. Step 3: Gradually add 4 cups warmed chicken broth, one ladle at a time, stirring constantly. Cook for 18-20 minutes until the rice is al dente and creamy.
4. Step 4: Stir in 1/2 cup chopped sun-dried tomatoes, 15 crushed saffron threads, and 1/2 cup grated Parmesan. Cook for 2 minutes until the flavors meld. Serve immediately.