One-Pot Saffron Risotto with Peas

By AislePrompt Test Kitchen · Reviewed 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-inspired one pot ready in about 40 minutes pairs arborio rice, vegetable broth, crushed 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 1/2 cups arborio rice
• 4 cups vegetable broth
• 1/4 tsp, crushed saffron threads
• 1, minced shallot
• 2 tbsp butter
• 1/2 cup dry white wine
• 1 cup fresh peas
• 1/2 cup grated parmesan
• 1/2 tsp salt

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.