Saffron-Infused Mushroom Risotto

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

A creamy risotto enriched with earthy mushrooms and delicately infused with fragrant saffron threads. This Italian-inspired rice and grain recipe, ready in about 45 minutes, pairs Arborio rice, unsalted butter, yellow onion, finely diced 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
• 3 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 1 garlic clove, minced
• 8 oz white mushrooms, sliced
• 1/2 cup dry white wine
• 5 cups, warmed vegetable broth
• 1/4 tsp saffron threads
• 1/2 cup Parmesan cheese, grated
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Soak 1/4 tsp saffron threads in 2 tbsp warm vegetable broth for 10 minutes while prepping other ingredients.
2. Step 2: Melt 2 tbsp unsalted butter in a large saucepan over medium heat. Add 1 small finely diced yellow onion and 1 minced garlic clove; sauté for 3 minutes until translucent.
3. Step 3: Add 8 oz sliced white mushrooms and cook for 5 minutes until they release moisture and begin to brown.
4. Step 4: Stir in 1 1/2 cups Arborio rice, coating grains with butter and cooking 2 minutes until rice is translucent at edges.
5. Step 5: Pour in 1/2 cup dry white wine, stirring continuously until absorbed.
6. Step 6: Begin adding warmed vegetable broth 1/2 cup at a time, stirring frequently and allowing liquid to absorb before adding more; after the third addition, add the saffron-infused broth.
7. Step 7: Continue this process for about 18-20 minutes until rice is creamy and tender but still slightly firm to the bite.
8. Step 8: Remove from heat, stir in 1/2 cup grated Parmesan cheese, 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp chopped fresh parsley.
9. Step 9: Stir in remaining 1 tbsp butter for extra richness, then serve immediately.