Simple Saffron Risotto

This easy saffron risotto is cozy and simple in the best ways. It’s the perfect side to your favorite protein.

Simple Saffron Risotto

There are three basic ways of cooking risotto – the traditional stand-and-stir method, the bung-it-in-the-oven method and the leave-it-to-its-own-devices-on-the-stovetop method. The latter is my preferred method – mix it all up then cover it and let cook it on very low heat. An occasional stir will suffice.

Risottos are easily scalable – this recipe serves two, but if you figure 1/2 cup of rice per person, and use 3 times as much stock as rice, you’re good to go!

Not sure what to serve it with? Get ideas here.

Simple Saffron Risotto
Prep Time
Cook Time
Total Time
This easy saffron risotto is cozy and simple in the best ways. It's the perfect side to your favorite protein.
Recipe Type: Side
Serves: 2 servings
  • 2 Tbsp olive oil
  • 1 medium red onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup risotto rice (arborio, carnaroli…)
  • ½ cup dry white wine
  • 3 cups vegetable stock
  • pinch saffron threads or powder (I used about 12 threads)
  • 1 cup finely grated parmesan (or vegan alternative)
  • 1 Tbsp dried chive flowers
  1. Heat the olive oil in a medium, heavy-based saucepan over low heat.
  2. Cook the onion until softened, then add the garlic and cook a further two to three minutes, just until fragrant. You don’t want it to brown.
  3. Stir in the rice to coat with oil, then add the white wine and stir until evaporated.
  4. Add the stock all at once, and stir in the saffron.
  5. Cover and cook over very low heat, stirring every ten minutes, until the rice is cooked and it has the desired consistency. It should be loose but not liquid.
  6. Stir through the parmesan and ladle the risotto into shallow bowls.
  7. Sprinkle with chive flowers before serving. (optional)


Rachael Hooper

I live in Geneva, Switzerland, where I moved with my family from Australia in 2001. I have a husband whom I adore, two adult sons and a delightful daughter-in-law, I’m an EFL teacher, I love to travel and I spend as much time as possible in the kitchen. Cooking, for me, is all about sharing delicious, healthy and sometimes wickedly indulgent food - either literally, at the table, or metaphorically, via the internet. I have a burning passion for Italian food, I also dabble in Middle Eastern, French and Asian cooking, as well as trying my hand at cakes, desserts and breads. In fact, baking has become a bit of an obsession! I'm always ready for a challenge and I have developed a "never-say-die" attitude in the kitchen.

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