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shrimp risotto recipe Saffron Golden With Pea Pops
- Total Time: 44 minutes
- Yield: 4–6 servings 1x
- Diet: General
Description
This creamy, dreamy shrimp risotto, featuring vibrant saffron and sweet peas, is an easy-to-make gourmet dish. It’s a family-friendly meal perfect for a comforting weeknight dinner that doesn’t require hours to prepare.
Ingredients
- 1.5 cups Arborio rice
- 1 lb large shrimp, peeled and deveined (wild-caught recommended)
- generous pinch saffron threads
- 1 cup frozen peas
- 4–5 cups chicken or vegetable broth, warm
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 Tbsp olive oil
- 0.5 cup dry white wine, optional (Pinot Grigio or extra broth)
- 3 Tbsp unsalted butter (or olive oil for dairy-free)
- 0.5 cup Parmesan cheese, freshly grated (Pecorino Romano also works)
- salt and freshly ground black pepper, to taste
Instructions
- Prep Ingredients: Thaw shrimp, then pat dry. Finely chop the onion and mince garlic. In a separate pot, warm 4-5 cups of broth over low heat; this ensures a smooth risotto.
- Sauté Aromatics: Heat 2 Tbsp olive oil and butter in a large 10-inch skillet over medium heat. Cook chopped onion until softened and translucent, about 3-4 minutes. Add minced garlic for 1 minute until fragrant; avoid browning.
- Toast Rice: Add Arborio rice to the skillet. Stir for 2 minutes until grain edges are translucent and nutty. Add white wine (if using), stirring until fully absorbed.
- Gradual Broth Addition: Add one ladleful (about 0.5 cup) of warm broth to the rice, stirring gently but consistently until it’s almost completely absorbed. Continue this process, adding broth one ladleful at a time, allowing each addition to absorb before adding the next, for about 18-20 minutes. The rice should be creamy and al dente, not mushy.
- Stir in Shrimp and Peas: When risotto is almost done, stir in shrimp and frozen peas. Cook for 3-5 minutes until shrimp turn pink and opaque, and peas are warmed. Avoid overcooking shrimp.
- Finish and Serve: Remove from heat. Stir in remaining butter and grated Parmesan until the risotto is wonderfully creamy and glossy. Season with salt and pepper to taste. Serve immediately.
Notes
To save time, use pre-minced garlic or frozen chopped onion. Keep broth warm on a back burner for consistent cooking. For a brighter flavor, add a squeeze of fresh lemon juice at the end. For a lighter dish, use less butter and Parmesan, or stir in fresh herbs like parsley or chives.
- Prep Time: 10 minutes
- Cook Time: 34 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups (approx 350 g)
- Calories: 550 calories
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 200 mg
Keywords: creamy, easy dinner, shrimp, risotto, saffron, peas, family-friendly, weeknight meal, Italian, stovetop
