Saffron-Infused Risotto with Roasted Peaches
A creamy Italian risotto infused with saffron and paired with sweet roasted peaches for a perfect balance of flavors. This italian-inspired quick meals (vegetarian) ready in about 70 minutes pairs arborio rice, small, diced onion, small, minced shallot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
- 1 small, diced onion
- 1 small, minced shallot
- 2 cloves, minced garlic
- 1/2 cup white wine
- 4 cups vegetal broth
- 15 threads, soaked in 2 tbsp warm water saffron threads
- 3 ripe, halved and pitted peaches
- 2 tbsp butter
- 1/2 cup, grated parmesan cheese
- 1/2 tsp, fresh thyme
- to taste salt
- to taste black pepper
Instructions
- Step 1: Preheat oven to 350°F (175°C). Toss halved peaches with 1 tbsp sugar, 1 tbsp lemon juice, and 1 tsp cinnamon. Roast until tender, 25-30 minutes. Set aside.
- Step 2: In a large pot, melt butter over medium heat. Add onion, shallot, and garlic; sauté for 3-4 minutes until translucent and fragrant.
- Step 3: Stir in arborio rice until coated with butter. Add saffron mixture and 1/3 cup broth; cook for 2 minutes until rice turns opaque.
- Step 4: Gradually add remaining broth, one ladle at a time, stirring constantly until absorbed. Repeat until rice is creamy and broth is fully incorporated, 18-20 minutes.
- Step 5: Fold in roasted peaches, thyme, salt, and pepper. Gently stir in parmesan until melted. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Saffron-Infused Risotto with Roasted Peaches take to make?
Total time is about 70 minutes (30 min prep + 40 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 Peaches?
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 Peaches?
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 Peaches 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 Roasted Peaches 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.
What others are saying
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
