Saffron-Infused Risotto with Roasted Cherry Tomatoes

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

Creamy risotto brightened by fragrant saffron and topped with sweet roasted cherry tomatoes bursting with flavor. This italian-inspired rice & grains ready in about 50 minutes pairs arborio rice, kept warm 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.

Prep: 15 min Cook: 35 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Saffron-Infused Risotto with Roasted Cherry Tomatoes take to make?

Total time is about 50 minutes (15 min prep + 35 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 Roasted Cherry Tomatoes?

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 Roasted Cherry Tomatoes?

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 Roasted Cherry Tomatoes 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.

What goes well with Saffron-Infused Risotto with Roasted Cherry Tomatoes?

Italian rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.