One-Pot Saffron Risotto with Peas

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

Creamy, aromatic rice cooked with fresh peas and a hint of saffron. This Italian one-pot recipe, ready in about 40 minutes, pairs arborio rice, vegetable broth, and 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 "Build a week of meals around this recipe" 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
• 1/4 tsp saffron threads, crushed
• 1 shallot, minced
• 2 tbsp butter
• 1/2 cup dry white wine
• 1 cup fresh peas
• 1/2 cup grated parmesan
• 1/2 tsp salt

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Instructions

1. Step 1: Heat vegetable broth in a small saucepan over medium-low heat, keeping it simmering but not boiling. In a large saucepan, melt 2 tbsp butter over medium heat. Add minced shallot and cook for 2-3 minutes until translucent but not browned.
2. Step 2: Stir in arborio rice and cook for 1 minute, coating each grain. Add 1/2 cup white wine and simmer until absorbed. Stir in 1/4 tsp crushed saffron threads.
3. Step 3: Add 1 cup simmering broth to rice, stirring constantly until absorbed. Repeat with 1 more cup broth, then add peas and remaining broth in 1/2-cup increments. Cook for 20-25 minutes total until rice is tender but still slightly firm. Stir in 1/2 cup parmesan and 1/2 tsp salt. Remove from heat and let rest 5 minutes.