Lemon-Saffron Risotto with Parmesan and Peas

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

A bright and creamy risotto infused with fragrant saffron threads, fresh lemon zest, sweet peas, and savory Parmesan cheese. This Italian-inspired rice and grain recipe, ready in about 40 minutes, pairs arborio rice, chicken broth, dry white wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
• 4 cups, warm chicken broth
• 1/2 cup dry white wine
• 3 tbsp, divided unsalted butter
• 1 tbsp olive oil
• 1 small, finely chopped yellow onion
• 1 clove, minced garlic clove
• 1/4 tsp, soaked in 2 tbsp warm broth saffron threads
• 1/2 cup freshly grated parmesan cheese
• 1 tsp fresh lemon zest
• 1/2 cup, thawed frozen peas
• 1 tsp salt
• 1/2 tsp black pepper

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil and 1 tbsp unsalted butter in a large saucepan over medium heat. Add 1 small finely chopped yellow onion and sauté for 4-5 minutes until translucent, then add 1 minced garlic clove and cook for 1 minute until fragrant.
2. Step 2: Stir in 1 cup arborio rice and toast for 2 minutes until the edges become translucent. Pour in 1/2 cup dry white wine and cook, stirring, until mostly absorbed.
3. Step 3: Add the saffron-soaked broth (1/4 tsp saffron threads in 2 tbsp warm broth) and gradually add the remaining 3 3/4 cups warm chicken broth, about 1/2 cup at a time, stirring continuously and allowing liquid absorption before adding more. Continue for 18-20 minutes until rice is creamy and tender.
4. Step 4: Stir in 1/2 cup thawed frozen peas, 1 tsp fresh lemon zest, 1/2 cup freshly grated parmesan cheese, 2 tbsp unsalted butter, 1 tsp salt, and 1/2 tsp black pepper. Mix gently until creamy and well combined. Serve immediately.