Saffron-Infused Mushroom Risotto with Peas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Creamy Arborio rice simmered with earthy mushrooms and fresh peas, finished with a touch of saffron for vibrant color and depth. This italian-inspired pasta (gluten-free, vegetarian) ready in about 45 minutes pairs Arborio rice, cremini, sliced mushrooms, finely diced onion 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.

Prep: 15 min Cook: 30 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large saucepan over medium heat. Add 1/2 cup diced onion and cook for 5 minutes until soft and translucent, stirring occasionally.
  2. Step 2: Add 8 oz sliced cremini mushrooms and cook for 7 minutes until browned and their liquid evaporates, stirring frequently.
  3. Step 3: Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant, then add 1 1/2 cups Arborio rice, stirring to coat each grain.
  4. Step 4: Pour in 1/2 cup white wine and simmer for 3 minutes until fully absorbed, stirring constantly.
  5. Step 5: Add 1/4 tsp saffron threads to 1/4 cup hot broth, then gradually add the broth mixture to the rice, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding more.
  6. Step 6: After 18 minutes of simmering, stir in 1 cup frozen peas and cook for 2 more minutes until peas are tender.
  7. Step 7: Remove from heat and stir in 2 tbsp butter and 1/2 cup grated Parmesan cheese until melted and creamy, then season with salt and pepper to taste.

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Frequently asked questions

How long does Saffron-Infused Mushroom Risotto with Peas take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Saffron-Infused Mushroom Risotto with Peas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.

Can I substitute ingredients in Saffron-Infused Mushroom Risotto with Peas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Saffron-Infused Mushroom Risotto with Peas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Saffron-Infused Mushroom Risotto with Peas gluten-free?

Yes — this recipe is tagged gluten-free, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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