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Saffron Risotto with Peas

Indulge in a delicious Saffron Risotto with Peas that elevates any meal! This creamy dish combines Arborio rice, fragrant saffron, fresh peas, and a hint of lemon for a burst of flavor. Perfect for a cozy dinner or an impressive side, it's easy to prepare in just 30 minutes. Click through for the full recipe and discover how to create this gourmet treat at home!

Ingredients
  

1 ½ cups Arborio rice

4 cups vegetable broth

1 small onion, finely chopped

2 cloves garlic, minced

1 cup fresh or frozen peas

1 teaspoon saffron threads

¼ cup Parmesan cheese, grated (optional for vegan)

3 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped for garnish

Zest of 1 lemon

Instructions
 

In a small saucepan, heat the vegetable broth over low heat. Add the saffron threads to the broth and let them steep while you prepare the risotto.

    In a large skillet or pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.

      Add the minced garlic to the skillet and cook for another minute until fragrant.

        Stir in the Arborio rice, allowing it to toast for about 2 minutes, stirring frequently until the rice grains are lightly golden.

          Gradually add the warmed saffron-infused vegetable broth to the rice, one ladle at a time, stirring constantly. Wait until most of the liquid is absorbed before adding more broth.

            After about 15-20 minutes, when the rice is creamy and al dente, stir in the peas and cook for an additional 3-5 minutes until heated through.

              Remove the skillet from heat and stir in the grated Parmesan cheese (if using) for extra creaminess. Season with salt, pepper, and lemon zest to taste.

                Serve immediately, garnished with fresh parsley for a burst of color.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4