An aerial shot of saffron-coloured risotto on a white plate

Saffron risotto

  • serves 4
  • Easy

This soothing risotto is delicious on its own, or served with a roast chicken and the roasting juices from the tin. An impressive entertaining idea, if you've got friends round for dinner



  • butter 100g, chilled and diced
  • onion 1 small, finely chopped
  • chicken stock 1.25 litres
  • arborio rice 200g
  • dry white wine 75ml
  • saffron ½ tsp (look for good-quality long threads)
  • parmesan 75g, finely grated
  • ground white pepper
  • chives a handful of snipped


  • Step 1

    Melt 50g of the butter in a heavy-based, deep, lidded frying pan, then gently cook the onion for 10 minutes until softened but not coloured.

  • Step 2

    Bring the stock to the boil in another pan, then turn down the heat to a simmer.

  • Step 3

    Add the rice to the butter and cook, stirring, for 3-4 minutes to coat the rice and toast the grains. Pour in the wine then bubble until it has been completely absorbed before stirring in the saffron. Add the stock a ladleful or two at a time, stirring the rice from the bottom of the pan as you go. When each ladle of stock has been absorbed, add the next ladleful. Continue this for around 15 minutes. The risotto is ready when the grains are soft and have lost any chalkiness, but still have a little bite to them (you might not need all of the stock).

  • Step 4

    Beat in the remaining butter and the parmesan, and season with white pepper. Put on a lid and let the risotto sit for 2 minutes, then serve in warm bowls with a scattering of chives.

Check out our risotto recipe collection for more ideas

Beetroot Risotto Recipe

Nutritional Information

  • Kcals 506
  • Fat 27.3g
  • Saturates 17.1g
  • Carbs 43g
  • Sugars 1.9g
  • Fibre 2.1g
  • Protein 17.7g
  • Salt 2.5g