Saffron-Infused Risotto with Roasted Cherry Tomatoes
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.
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
Instructions
- 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.
- 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.
- 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.
- Step 4: Stir in 1 1/2 cups arborio rice and cook for 2 minutes, stirring constantly, until rice is lightly toasted.
- Step 5: Pour in 1/2 cup dry white wine and stir until absorbed.
- 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.
- 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.
- Step 8: Fold in the roasted cherry tomatoes and 2 tbsp chopped fresh basil just before serving.
Equipment for this recipe
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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.