Old-World Risotto with Aged Parmesan
A creamy Italian classic infused with the depth of aged cheese and saffron, perfect for a cozy dinner. This Italian-inspired rice and grain recipe, ready in about 60 minutes, pairs arborio rice, vegetable broth, white wine 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
- 4 cups vegetable broth
- 1/2 cup white wine
- 2 medium, diced shallots
- 4 tbsp unsalted butter
- 1/2 cup, grated aged parmesan cheese
- 1 tsp saffron threads
- 1 tbsp, chopped fresh thyme
Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 2 tbsp butter in a large pot over medium heat. Add shallots and sauté for 3-4 minutes until translucent, then stir in saffron threads until fragrant.
- Step 2: Add arborio rice and toast for 2-3 minutes, stirring constantly, until grains are slightly toasted and aromatic.
- Step 3: Deglaze with white wine, stirring until liquid is absorbed. Begin adding warm broth one ladle at a time, stirring continuously, until rice is al dente and creamy (about 18-20 minutes).
- Step 4: Stir in grated parmesan and thyme until melted and incorporated. Finish with remaining 2 tbsp butter for richness.
