Pea & Saffron Risotto

Pea and saffron risotto with ingredients
Here it is - my GOOP approved Pea & Saffron Risotto. With the mood boosting effects of saffron, this is the perfect dinner for your mid-week slump. Double the recipe and save the leftovers for my Risotto Arancini!


  • 100g butter
  • 4 cloves garlic, finely chopped
  • 1 onion, finely diced
  • 1 cup Arborio rice
  • Pinch saffron (I used 100mg container of McKenzies from Woolworths)
  • ½ cup dry white wine
  • 1L chicken stock
  • 50g frozen peas, defrosted
  • 50g Parmesan, finely grated

Serves 2


  1. Bring your chicken stock to a simmer in a pot. Have a ladle at the ready.
  2. Remove peas from the freezer so they begin to defrost. Measure out all the other ingredients and have them in bowls, ready to add.
  3. Melt half of butter in a large pan over medium heat.
  4. Add onions and garlic and sweat over medium heat until translucent.
  5. Add rice. Stir constantly for 2 minutes to toast the rice. It shouldn’t brown, but should develop a toasty aroma.
  6. Add saffron to rice, and continue stirring for another minute.
  7. Add wine and simmer until it is absorbed.
  8. Ladle by ladle, add hot stock. Once each ladle of stock is absorbed by the rice, add another ladle. It should take 18 minutes or more.
  9. Continually taste the risotto (from the 15 minute mark) to test if the rice is ready. It should be al dente.
  10. Once the rice is on the firmer side of al dente, stir through the peas and heat for 1 minute.
  11. Turn off heat and stir through remaining butter.
  12. Stir through Parmesan.
  13. Taste and season.
  14. Serve with more Parmesan and freshly cracked pepper.

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