Sweet saffron risotto Recipe

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3 - 4




30 min

Nutrition per portion

Calories 348 kCal 17%
Fat 9g 13%

Risotto doesn’t have to be savoury. Serve this recipe – with a luxurious touch of saffron – as a dessert instead of rice pudding


  • Pinch of saffron
  • 30g (1oz) butter
  • 125g (4oz) risotto rice
  • 150ml (ΒΌ pint) sweet white wine
  • 200ml (7fl oz) milk
  • 125g (4oz) sultanas
  • 2 level tbsp condensed milk
  • A few pistachio nuts and sultanas, to decorate


  • Heat a pan and add the strands of saffron. Cook the saffron for just a few seconds to dry it out, then tip it out into a small bowl and pour 2tbsp boiling water over it.

  • Add the butter to the pan and allow it to melt, then add the rice. Cook the rice for 1-2 mins, coating it in the butter. Add the wine to the pan and simmer gently, stirring occasionally until the wine is absorbed.

  • Pour in the milk and add the sultanas, and simmer gently for 12-15 mins, until the rice is just tender and has absorbed most of the liquid, stirring occasionally so that the mixture doesn’t catch on the base of the pan. If necessary, add a little extra milk.

  • Stir in the steeped saffron and the condensed milk just before serving.

  • Spoon into serving bowls and sprinkle some pistachio nuts and sultanas over.

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Top Tip

Go easy on the saffron - not only is it the most expensive spice in the world, but too much will leave your dish tasting bitter. Not suitable for freezing.

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