Sterling Saffron Risotto

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-25 · Updated 2026-03-25

Creamy saffron-infused risotto with Arborio rice, finished with Parmesan and a splash of white wine. This italian-inspired pasta ready in about 45 minutes pairs Arborio rice, finely chopped onion, minced garlic 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
• 1/2 tsp, soaked in 2 tbsp warm water saffron threads
• 1/2, finely chopped onion
• 2 cloves, minced garlic
• 1/2 cup white wine
• 4 cups vegetable broth
• 2 tbsp butter
• 1 tbsp olive oil
• 1/2 cup, grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat butter and olive oil in a large skillet over medium heat. Add onion and sauté for 3-4 minutes until softened. Add garlic and cook for 1 minute until fragrant.
2. Step 2: Stir in Arborio rice and cook for 2 minutes until grains are coated in fat. Add white wine and cook until absorbed, about 2 minutes.
3. Step 3: Begin adding broth, 1 cup at a time, stirring constantly until each addition is absorbed before adding more. Continue until rice is tender and creamy, about 18-20 minutes. Add saffron water and stir to combine.
4. Step 4: Remove from heat. Stir in Parmesan, salt, and pepper. Let sit for 5 minutes before serving.