Saffron-Infused Risotto with Roasted Cherry Tomatoes

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

Creamy risotto brightened by fragrant saffron and topped with sweet roasted cherry tomatoes bursting with flavor. This Italian-inspired rice and grain recipe, ready in about 50 minutes, pairs arborio rice, chicken 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, kept warm chicken broth
• 1/2 cup dry white wine
• 2 tbsp olive oil
• 1 small, finely diced yellow onion
• 2, minced garlic cloves
• 1/4 tsp saffron threads
• 2 cups cherry tomatoes
• 3 tbsp unsalted butter
• 1/2 cup, grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh basil

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 cups cherry tomatoes with 1 tbsp olive oil and 1/2 tsp salt. Spread on a baking sheet and roast for 15 minutes until skins blister and tomatoes soften.
2. Step 2: In a small bowl, steep 1/4 tsp saffron threads in 1/4 cup warm chicken broth for 10 minutes to release flavor.
3. Step 3: Heat 1 tbsp olive oil in a large saucepan over medium heat. Add 1 small finely diced yellow onion and sauté for 4 minutes until translucent. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Stir in 1 1/2 cups arborio rice and cook for 2 minutes, stirring constantly, until rice is lightly toasted.
5. Step 5: Pour in 1/2 cup dry white wine and stir until absorbed.
6. Step 6: Begin adding warm chicken broth 1/2 cup at a time, including the saffron-infused broth, stirring frequently and waiting for each addition to be absorbed before adding the next. Continue this for about 18 minutes until rice is creamy and al dente.
7. Step 7: Remove from heat and stir in 3 tbsp unsalted butter, 1/2 cup grated Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper.
8. Step 8: Fold in the roasted cherry tomatoes and 2 tbsp chopped fresh basil just before serving.