Saffron-Infused Risotto with Peas and Parmesan

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

A creamy, aromatic Italian rice dish where saffron's golden hue and fresh peas create a vibrant, comforting meal. This italian-inspired pasta (vegetarian) ready in about 40 minutes pairs Arborio rice, chicken broth, 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: 25 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp extra-virgin olive oil in a medium saucepan over medium heat. Add 1/2 cup diced onion and cook until translucent, about 5 minutes, stirring occasionally.
  2. Step 2: Stir in 1 cup Arborio rice and cook for 2 minutes, until grains are slightly toasted and fragrant.
  3. Step 3: Pour in 1/2 cup white wine and simmer until fully evaporated, about 2 minutes, stirring constantly.
  4. Step 4: Add 4 cups chicken broth and 1/4 tsp saffron threads, stirring to dissolve the saffron. Maintain a gentle simmer and stir frequently, adding more broth if needed, for 18-20 minutes until rice is tender but still slightly firm.
  5. Step 5: Stir in 1 cup frozen peas and 2 tbsp butter, cooking for 2 minutes until peas are heated through and butter is melted.
  6. Step 6: Remove from heat and stir in 1/2 cup grated Parmesan cheese until fully incorporated and creamy. Let rest for 2 minutes before serving.

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Frequently asked questions

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

Total time is about 40 minutes (15 min prep + 25 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 Peas and Parmesan?

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 Peas and Parmesan?

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 Peas and Parmesan 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 Peas and Parmesan 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.

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