Pistachio Risotto With Saffron

Recipe from Southern Living

More From Southern Living


  • 1/4 cup unsalted butter
  • 1 medium-size yellow onion, chopped
  • 1 teaspoon saffron threads
  • 1 3/4 cups uncooked Arborio rice
  • 1 cup dry white vermouth*
  • 5 cups chicken broth
  • 1 cup freshly grated Parmesan cheese
  • 3 tablespoons coarsely chopped pistachios


  1. Melt butter in a large skillet over medium-high heat; add onion, and sauté 5 minutes. Add saffron, and sauté 1 minute.
  2. Add rice, and cook, stirring constantly, 2 minutes. Reduce heat to medium; add vermouth and 2 cups broth. Cook, stirring constantly, until liquid is absorbed.
  3. Repeat procedure with remaining broth, 1/2 cup at a time. (Cooking time is 30 to 45 minutes.)
  4. Remove from heat, stir in cheese and pistachios.
  5. *1 cup chicken broth may be substituted for vermouth.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pistachio Risotto With Saffron Recipe at a Glance
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy