Saffron-Infused Risotto with Parmesan and Peas
Creamy Arborio rice cooked slowly with saffron threads and finished with Parmesan cheese and fresh peas for a luxurious texture and flavor. This Italian-inspired rice and grain recipe (vegetarian), ready in about 45 minutes, pairs Arborio rice, 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 1/2 cups Arborio rice
- 5 cups, heated vegetable broth
- 1/2 cup dry white wine
- 1, finely chopped shallot
- 1, minced garlic clove
- 1/4 tsp saffron threads
- 1 cup frozen peas
- 3/4 cup grated Parmesan cheese
- 3 tbsp butter
- 2 tbsp olive oil
- to taste salt
- to taste black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Soak 1/4 tsp saffron threads in 1/4 cup warm vegetable broth for 10 minutes.
- Step 2: Heat 2 tbsp olive oil and 3 tbsp butter in a large saucepan over medium heat. Add 1 finely chopped shallot and 1 minced garlic clove, sauté for 3 minutes until soft and fragrant.
- Step 3: Add 1 1/2 cups Arborio rice, stirring to coat grains for 2 minutes until translucent edges appear.
- Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until fully absorbed.
- Step 5: Begin adding the remaining warm vegetable broth 1/2 cup at a time, stirring frequently and waiting until liquid is mostly absorbed before adding more.
- Step 6: After about 15 minutes, stir in the saffron-infused broth and 1 cup frozen peas.
- Step 7: Continue cooking and stirring for another 5-7 minutes until rice is creamy and al dente.
- Step 8: Remove from heat and stir in 3/4 cup grated Parmesan cheese and 1 tbsp butter. Season with salt and black pepper to taste before serving.
Frequently asked questions
How long does Saffron-Infused Risotto with Parmesan and 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 Risotto with Parmesan and 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 Risotto with Parmesan and 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 Risotto with Parmesan and 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 Risotto with Parmesan and Peas vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
