Saffron-Infused Lemon Risotto
A delicate rice dish with floral saffron and bright lemon, finished with a touch of Parmesan. This Italian-inspired rice and grain recipe (gluten-free), ready in about 40 minutes, pairs Arborio rice, Dry white wine, Chicken broth 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 rice, quinoa, or a quick salad. 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
- 1/2 cup Dry white wine
- 4 cups Chicken broth
- 1/4 tsp Saffron threads
- 1 tbsp Lemon zest
- 1/2 cup grated Parmesan cheese
- 2 tbsp Butter
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Warm 4 cups chicken broth in a saucepan until simmering, then reduce heat to low.
- Step 2: In a large skillet over medium heat, melt 2 tbsp butter. Add 1 1/2 cups Arborio rice and toast for 2 minutes, stirring constantly until grains are slightly translucent.
- Step 3: Pour in 1/2 cup dry white wine and cook until evaporated, about 2 minutes, stirring frequently.
- Step 4: Begin adding warm broth 1/2 cup at a time, stirring constantly until absorbed before adding more, for 18-20 minutes total.
- Step 5: Stir in 1/4 tsp saffron threads and 1 tbsp lemon zest during the last 5 minutes of cooking, then stir in 1/2 cup grated Parmesan until melted and creamy.
