Saffron and Pistachio Risotto with Roasted Beets

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Creamy saffron-infused risotto studded with crunchy pistachios and paired with earthy roasted beets for a vibrant Valentine’s Day entrée. This italian-inspired valentine’s day (vegetarian) ready in about 55 minutes pairs arborio rice, kept warm vegetable broth, dry white wine 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 cup arborio rice
• 4 cups, kept warm vegetable broth
• 1/2 cup dry white wine
• 1 small, finely chopped shallot
• 3 tbsp, divided unsalted butter
• 2 tbsp olive oil
• 1/4 tsp saffron threads
• 1 cup, diced roasted beets
• 1/4 cup, shelled and chopped pistachios
• 1/3 cup grated Parmesan cheese
• to taste salt
• to taste black pepper

Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 medium beets peeled and diced with 1 tbsp olive oil and a pinch of salt. Roast on a baking sheet for 30-35 minutes until tender and caramelized, then set aside.
2. Step 2: In a small bowl, steep 1/4 tsp saffron threads in 1/4 cup warm vegetable broth for 10 minutes.
3. Step 3: Heat 1 tbsp olive oil and 1 tbsp unsalted butter in a large saucepan over medium heat. Add 1 small finely chopped shallot and sauté for 2-3 minutes until translucent and fragrant.
4. Step 4: Add 1 cup arborio rice and toast, stirring constantly, for 1-2 minutes until edges become translucent.
5. Step 5: Pour in 1/2 cup dry white wine and stir until absorbed. Begin adding warm vegetable broth 1/2 cup at a time, stirring continuously, waiting until liquid is mostly absorbed before adding more.
6. Step 6: After halfway through broth, stir in saffron-infused broth with threads. Continue adding remaining broth until rice is creamy and al dente, about 18-20 minutes total.
7. Step 7: Remove from heat and stir in 1 tbsp unsalted butter, 1/3 cup grated Parmesan cheese, 1 cup roasted diced beets, and 1/4 cup chopped pistachios. Season with salt and black pepper to taste, and serve immediately.