Creamy Risotto With Saffron

Creamy Risotto With Saffron


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This delicious is risotto is perfect for a side or main dish. Make the risotto ahead of time and add different toppings for meals all week.

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Time needed

20 min preparation + 15 min cooking

Serving Size / Yield

4 servings


  • 28 oz. chicken stock
  • 1 Tbs. olive oil
  • 1/2 onion, finely chopped
  • 1 C. arborio rice
  • 1 C. white wine
  • Large pinch of saffron
  • 1 Tbs. margarine
  • 1/4 C. grated parmesan plus shavings for garnish (optional)

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Bring stock to a low simmer in a medium pot. Heat oil in a medium saucepan over medium heat for 1 minute. Cook onion until translucent, about 3 minutes. Add rice and a pinch of salt. Sauté until rice for about 1 to 2 minutes, or until translucent. Add wine and saffron. Bring to a simmer, stirring until rice has absorbed most of wine. Add 2 ladles of stock to rice; simmer, stirring until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next ladleful. Cook until rice is al dente and mixture is a little loose. Stir in margarine. Turn off heat. Stir in grated cheese. Cover and let sit 2 minutes. Garnish with shaved cheese if desired.

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