Description
This incredible shrimp risotto recipe, Saffron Glow With Pea Jewels, transforms simple ingredients into a show-stopping, hearty family meal. It features a vibrant golden hue from saffron and pops of green from peas, offering both comfort and elegance.
Ingredients
Scale
- 1.5 cups Arborio rice
- 1 lb shrimp, peeled and deveined
- 6 cups chicken or vegetable broth, warm (low-sodium recommended)
- 0.5 tsp saffron threads
- 1 cup frozen peas (no need to thaw)
- 0.5 cup Parmesan cheese, freshly grated (Parmigiano-Reggiano recommended)
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 tbsp unsalted butter, divided
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped (optional)
- 1 tsp lemon zest (optional)
- 0.25 tsp red pepper flakes (optional)
- Extra virgin olive oil, for drizzling (optional)
Instructions
- Prepare Ingredients: Thaw shrimp if frozen and pat dry thoroughly with paper towels. Finely chop the small yellow onion and mince the garlic cloves.
- Sauté Aromatics: In a large, heavy-bottomed pot or a 5-quart Dutch oven, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic for 1 minute until fragrant.
- Toast Rice: Add Arborio rice to the pot and toast for 1-2 minutes, stirring constantly, until the edges of the grains become translucent.
- Warm Broth and Bloom Saffron: Warm your chicken or vegetable broth in a separate saucepan over low heat; it must be hot for proper risotto cooking. Bloom saffron threads in a small ladleful of the warm broth for 5 minutes to intensify their color and flavor.
- Cook Risotto: Begin adding the warm broth, one ladleful (about 0.5 cup) at a time, to the rice, stirring continuously. Wait until each addition is almost fully absorbed and the mixture looks creamy before adding the next. Stir in the saffron-infused broth with the first few additions. Continue this process for 18-20 minutes, or until the rice is al dente (tender with a slight bite in the center).
- Sauté Shrimp and Add Peas: While the risotto cooks, quickly sauté the shrimp in a separate 10-inch skillet with a touch of olive oil over medium-high heat until just pink and opaque, about 2-3 minutes per side. Add the frozen peas directly to the risotto during the last 3-5 minutes of cooking, stirring until they are tender and bright green.
- Finish Risotto: Remove the risotto from heat. Stir in the remaining 2 tbsp butter and 0.5 cup grated Parmesan cheese. Cover the pot and let it rest for 2 minutes.
- Combine and Season: Gently fold in the cooked shrimp. Taste and season with salt and pepper as needed. A final touch of lemon zest will brighten the flavors.
Notes
If risotto is too dry or stiff, add more warm broth gradually. For maximum creaminess, stir constantly and use hot broth, finishing with butter and Parmesan. For a dairy-free option, use plant-based butter and nutritional yeast or dairy-free Parmesan. Freshly grated Parmigiano-Reggiano significantly enhances flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups cooked risotto with shrimp
- Calories: 600 calories
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 180 mg
Keywords: shrimp risotto, saffron, peas, creamy risotto, easy dinner, family meal, Italian-inspired, stovetop, seafood