Pressure-Cooked Saffron Risotto
Pressure-Cooked Saffron Risotto yields ultra-creamy grains infused with the floral warmth of saffron and a gentle nuttiness from Parmesan. The quick pressure method intensifies flavor while keeping the rice perfectly al dente, finished with butter for a luxurious sheen. Ideal for a cozy dinner, an elegant starter, or pairing with roasted vegetables or seafood.
- Prep5 mins
- Cook10 mins
- Serves4
- DifficultyMedium
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Pressure-Cooked Saffron Risotto, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 53 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 0 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 90 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 35
- Heart Health
- 55
- Metabolic
- 23
- Digestive
- 20
- Inflammatory
- 23
- Performance
- 43
- General Wellness
- 1
Soak the saffron threads in hot water in a bowl.
- 2
Melt 2 1/2 tablespoons butter in a pressure cooker over low heat.
- 3
Cook and stir the shallot until softened, about 3 minutes.
- 4
Add the rice; cook and stir for a few minutes until it has absorbed the butter and is toasted, about 3 minutes.
- 5
Pour in the wine and let the alcohol cook off, about 1 minute.
- 6
Add the boiling stock all at once and stir.
- 7
Close the cooker securely and place the pressure regulator over the vent according to the manufacturer's instructions.
- 8
Increase the heat to high.
- 9
Heat until steam escapes in a steady flow and you hear a whistling sound.
- 10
Reduce the heat to low and cook for 4 minutes.
- 11
Remove the cooker from the heat and carefully release the pressure using the quick-release method according to the manufacturer's instructions, about 5 minutes.
- 12
Carefully open once the pressure is completely released and stir well.
- 13
Stir in the saffron, the remaining 1 1/2 tablespoon butter, Parmesan cheese, salt, and pepper.
- 14
Let the risotto rest for 3 minutes so it can expand, soak up the stock, and absorb flavor.
- 15
Serve in warmed bowls with extra grated Parmesan cheese.
- Calories 442.58 kcal High 22%
- Protein 7.88 g Moderate 16%
- Carbohydrate 63.0 g 23%
- Total Fat 13.18 g Moderate 17%
- Saturated Fat 8.31 g High 42%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 36.14 mg Moderate 12%
- Sodium 195.7 mg Moderate 9%
- Dietary Fiber 2.54 g Low Source 9%
- Total Sugars 1.68 g --
- Added Sugars 0.82 g Low Source 2%
- Calcium 98.39 mg Low Source 8%
- Iron 3.22 mg Moderate 18%
- Potassium 102.51 mg Low Source 2%
- Vitamin A 92.15 mcg Moderate 10%
- Vitamin C 0.07 mg Low Source 0%
- Vitamin D 0.0 mcg Low Source 0%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten
- Onions 🧅
- Alcohol 🚫🍷
About This Recipe
Pressure Cooked Saffron Risotto is an Italian side dish recipe made with 9 ingredients. It takes about 15 mins, serves 4, and is rated medium. Key ingredients include Arborio Rice, Grated Parmesan Cheese, Saffron, and Salt & Pepper. Each serving provides about 442.58 kcal.
Recipe Questions
- What is Pressure-Cooked Saffron Risotto?
- It is an Italian risotto recipe made with 9 ingredients, usually served for side dish or dinner or lunch.
- What is Pressure-Cooked Saffron Risotto made of?
- The main ingredients are Arborio Rice, Grated Parmesan Cheese, Saffron, Salt & Pepper, Shallot. The full list of 9 is above.
- How long does it take to make Pressure-Cooked Saffron Risotto?
- About 15 mins in total: 5 mins to prepare and 10 mins to cook.
- How many calories are in one serving?
- One serving provides about 442.58 kcal. The full nutrition breakdown is above.
- Is Pressure-Cooked Saffron Risotto easy to make?
- This recipe is rated medium, with 9 ingredients and 15 steps.
- Is Pressure-Cooked Saffron Risotto healthy?
- Pressure-Cooked Saffron Risotto has an easyChef Pro health score of 44/100. Per serving, it provides 442.58 calories and 7.88 g of protein, or 16% of the Daily Value. Worth noting per serving: sodium at 195.7 mg (9% of the Daily Value) and saturated fat at 8.31 g (42% of the Daily Value). It contains Milk, Wheat, Gluten, Onions and Alcohol, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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The calculation evaluates nutrients, calorie density, processing level, and how well the food supports your selected health goal. Protein, fiber, vitamins, minerals and other beneficial nutrients can strengthen the score. High amounts of sodium, saturated fat, added sugar and other nutrients may lower it.
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