Saffron-Infused Risotto with Parmesan and Peas

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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.

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

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Instructions

  1. Step 1: Soak 1/4 tsp saffron threads in 1/4 cup warm vegetable broth for 10 minutes.
  2. 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.
  3. Step 3: Add 1 1/2 cups Arborio rice, stirring to coat grains for 2 minutes until translucent edges appear.
  4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until fully absorbed.
  5. 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.
  6. Step 6: After about 15 minutes, stir in the saffron-infused broth and 1 cup frozen peas.
  7. Step 7: Continue cooking and stirring for another 5-7 minutes until rice is creamy and al dente.
  8. 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.

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