Saffron Risotto with Pistachios

Nutriscore Rating: 64/100

Elevate your dinner table with this luxurious Saffron Risotto with Pistachios, a creamy and fragrant dish that strikes the perfect balance between elegance and comfort. This Italian-inspired recipe infuses Arborio rice with the delicate floral notes of saffron, steeped in warm stock for a deep golden hue and aromatic depth. A splash of dry white wine adds complexity, while grated Parmesan and a touch of butter create the signature rich and velvety texture. The crowning touch? A scattering of roughly chopped pistachios for an unexpected crunch and a vibrant pop of color, complemented by fresh parsley for a touch of brightness. Ready in under an hour, this gourmet risotto is perfect for date nights, holiday dinners, or anytime you want to impress with minimal fuss.

Recipe Information

• Prep Time: 10 min
• Cook Time: 35 min
• Total Time: 45 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

13 items

• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 medium Yellow onion, finely chopped
• 2 cloves Garlic cloves, minced
• 1.5 cups Arborio rice
• 0.5 cups Dry white wine
• 4 cups Chicken or vegetable stock
• 0.25 teaspoons Saffron threads
• 0.5 cups Grated Parmesan cheese
• 0.25 cups Shelled pistachios, roughly chopped
• to taste Salt
• to taste Freshly ground black pepper
• 2 tablespoons Fresh parsley, for garnish

📝 Instructions

9 steps

1. In a small saucepan, heat the chicken or vegetable stock over medium-low heat until warm. Add the saffron threads to the stock and allow them to steep as you prepare the risotto.

2. In a large, heavy-bottomed skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Once melted, add the chopped onion and sauté for 3-4 minutes until translucent.

3. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

4. Add the Arborio rice to the pan and stir to coat each grain with the oil and butter mixture. Toast the rice for 2-3 minutes, stirring frequently, until it becomes slightly translucent around the edges.

5. Pour in the white wine and stir constantly until the liquid is mostly absorbed.

6. Begin adding the saffron-infused stock, one ladleful at a time, to the rice. Stir constantly and allow the liquid to be absorbed before adding the next ladleful. Repeat this process until the rice is tender and creamy, about 18-20 minutes.

7. Once the risotto has reached the desired consistency, stir in the remaining tablespoon of butter and the grated Parmesan cheese. Season to taste with salt and freshly ground black pepper.

8. Remove the risotto from heat and let it rest for 2 minutes.

9. To serve, spoon the risotto onto plates or into shallow bowls. Garnish with the chopped pistachios, fresh parsley, and a few extra saffron threads if desired.

Nutrition Facts

1 serving (408.7g)

Calories		512
% Daily Value*
Total Fat		19.6 g	25%
	Saturated Fat	6.9 g	35%
	Polyunsaturated Fat	0.0 g
Cholesterol		25 mg	8%
Sodium		1523 mg	66%
Total Carbohydrate		67.4 g	25%
	Dietary Fiber	2.0 g	7%
	Total Sugars	2.9 g
Protein		13.5 g	27%
Vitamin D		0.1 mcg	0%
Calcium		151 mg	12%
Iron		1.2 mg	7%
Potassium		277 mg	6%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 708 cal (35.4%%)

Protein: 213 cal (10.7%%)

Carbs: 1076 cal (53.9%%)