Saffron Lemon Shrimp Risotto

This Saffron and Lemon Risotto with Shrimp is my go-to recipe whenever I want to bring a little restaurant magic to my own table creamy golden rice layered with delicate saffron and zingy lemon then crowned with buttery shrimp Always impressive always comforting

The first time I made this was for my anniversary and my husband still talks about it every year now it is my answer to any special request or when I want to spoil someone

Ingredients

• Large shrimp: Shiny and firm shrimp bring sweetness and succulent bite always pick shrimp that smell fresh and have a translucent sheen
• Olive oil: Good fruity olive oil is the foundation of both flavor and texture in risotto choose cold pressed for best results
• Butter: Unsalted butter makes the risotto plush without overpowering clean dairy notes always
• Yellow onion: A small yellow onion turns sweet and silky as it cooks the start of that perfect risotto base
• Garlic: Fresh cloves add warmth and a gentle bite do not use pre minced or jarred
• Arborio rice: Short grain and starchy Arborio creates the velvety creamy texture of authentic risotto look for plump white grains
• Dry white wine: Wine wakes up all the flavors and helps the rice soften Pinot Grigio or Sauvignon Blanc both work
• Low sodium broth: Both chicken and vegetable work best when homemade or high quality boxed
• Saffron threads: A pinch perfumes the whole dish with luxury make sure the threads are deep red not yellowed
• Lemon: Lemon zest and juice brighten the heavy rice select unwaxed lemons with a firm skin
• Parmesan cheese: Adds a nutty tang to finish everything look for the real thing Parmigiano Reggiano
• Parsley: Optional but I love the green freshness never use dried
• Salt and black pepper: Critical to balance flavors use fresh cracked pepper if possible

Instructions

Warm and Infuse the Broth:

In a small saucepan slowly heat your chicken or vegetable broth with the saffron threads on low The idea is to gently coax out the saffron color and aroma without boiling the liquid Keep it steaming hot as you cook

Sauté the Aromatics:

In your widest pan heat butter and olive oil over medium Add the onion and sweat it until it turns translucent about three minutes This is not the place to rush then add minced garlic and cook another minute until fragrant

Toast the Rice:

Add your Arborio rice to the pan and stir to coat every grain Let it toast gently for two minutes you will see the edges turn slightly translucent This preps the rice to better soak up liquid while staying creamy

Deglaze with Wine:

Pour in the white wine and stir until it is almost gone The sizzle lifts the browned onion bits from the pan sending up a delicious steam

Build Creamy Texture:

Begin adding your saffron broth one ladle at a time stirring gently and patiently Let each addition soak in almost completely before the next Keep going for eighteen to twenty minutes always stirring the bottom so nothing sticks

Cook and Season the Shrimp:

While your risotto simmers season the shrimp in a bowl with salt and pepper Heat olive oil in another skillet over medium high Add shrimp in a single layer and cook for two to three minutes per side until they turn pink and just curl Pull them out and keep warm

Finish the Risotto:

When the rice is tender but still toothsome take the pan off heat Stir in lemon zest and juice cheese and the cold butter cubes Watch it turn glossy and silky Taste for salt

Plate and Garnish:

Divide the risotto among bowls topping each with several shrimp and parsley if using This is the moment to admire your work

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One of my favorite moments every time is stirring in the saffron broth and watching the rice slowly turn a golden hue The first time my son saw it he called it sunshine rice and now that is our family nickname for the dish

Storage Tips

Store any leftover risotto in a shallow airtight container for up to three days When reheating add a splash of water or extra broth and warm slowly on the stove until creamy again I rarely have leftovers but every time I do I am thrilled to discover lunch waiting in the fridge

Ingredient Substitutions

If you cannot find saffron try a tiny pinch of turmeric for color but know that the flavor will not be the same For a dairy free version use more olive oil and skip the cheese For pure vegetarian use only vegetable broth and leave out the shrimp topping roasted asparagus or peas instead

Serving Suggestions

I love pairing this dish with crisp green salads or roasted green beans It is also fabulous with a simple lemony arugula salad A chilled glass of Pinot Grigio or sparkling water with lemon rounds things out

Cultural and Seasonal Notes

Risotto is a signature Northern Italian comfort dish Typically made in winter and spring the lemon in this brings a bright twist reminiscent of Mediterranean sunshine Saffron speaks to the old trade routes that brought bold spices to Italian kitchens and combining seafood with risotto is a classic coastal move

Seasonal Adaptations

Try swapping out shrimp for scallops in late spring and summer Spring peas or asparagus add lightness and extra color In fall roasted butternut squash pairs beautifully with the saffron

Success Stories

This is a recipe that impresses every crowd whenever I serve it at dinner parties My sister asked for the recipe at a holiday dinner and now she makes it every time her in laws visit I have even made a big double batch as a freezer meal for a friend who just had a baby and she reported it tasted fresh from the first reheating

Freezer Meal Conversion

Allow the risotto to cool completely Portion it into single servings and freeze flat in zip top bags or freezer containers When ready to eat let it thaw overnight in the fridge Add a splash of broth or water before reheating gently on the stove The shrimp is best cooked fresh but can be frozen separately and added at the last minute

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This risotto shines on any table and always surprises with its elegance and comfort Let it be your answer for any special occasion or craving

Frequently asked questions about this recipe

→ How do you infuse risotto with saffron?

Add saffron threads to warm broth, allowing the flavors and color to bloom before incorporating into rice.

→ What rice works best for creamy risotto?

Arborio rice is ideal for risotto due to its high starch content, giving a signature creamy texture.

→ How do you prevent shrimp from overcooking?

Sauté shrimp just 2–3 minutes per side until pink and opaque, then remove from heat to keep them tender.

→ Why add cold butter at the end?

Cold butter enriches and emulsifies the risotto, creating luxurious smoothness and gloss.

→ Can you make it pescatarian?

Simply use vegetable broth instead of chicken broth for a pescatarian option without sacrificing flavor.

→ Is wine necessary for this dish?

White wine adds depth, but you may omit or replace with extra broth if needed.