Saffron Lemon Shrimp Risotto (Print version)

Creamy risotto with saffron, lemon, and shrimp for an elegant Italian-inspired meal.

# What you'll need:

→ Seafood

01 - 16 large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste

→ Broth

05 - 4 cups low-sodium chicken or vegetable broth
06 - 1 pinch saffron threads

→ Risotto Base

07 - 2 tablespoons unsalted butter
08 - 2 tablespoons olive oil
09 - 1 small yellow onion, finely diced
10 - 2 garlic cloves, minced
11 - 1 ½ cups Arborio rice
12 - ½ cup dry white wine

→ Finishing

13 - Zest of 1 lemon
14 - Juice of 1 lemon
15 - ½ cup freshly grated Parmesan cheese
16 - 2 tablespoons unsalted butter, cold and cubed
17 - 2 tablespoons fresh parsley, chopped (optional)

# How to make it:

01 - In a medium saucepan, gently heat the broth with saffron threads over low heat. Maintain warmth without letting it boil throughout preparation.
02 - Heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium heat. Sauté the diced onion until translucent, approximately 3 minutes; add minced garlic and cook for 1 minute longer.
03 - Add Arborio rice to the skillet, stirring continuously for 2 minutes until grains are lightly toasted.
04 - Pour in the dry white wine and stir until the liquid is absorbed by the rice.
05 - Add a ladleful of hot saffron broth to the rice, stirring frequently until the liquid is nearly absorbed. Continue to add broth one ladleful at a time—and allow each addition to be absorbed before repeating—until rice achieves a creamy texture and is al dente; this will take 18 to 20 minutes.
06 - Meanwhile, season shrimp with salt and pepper. Heat 1 tablespoon olive oil in a separate skillet over medium-high heat. Sauté shrimp for 2 to 3 minutes on each side until pink and opaque, then transfer to a plate and keep warm.
07 - Remove risotto from heat. Stir in lemon zest, lemon juice, Parmesan cheese, and the cold cubed butter until fully incorporated and creamy. Adjust seasoning to taste.
08 - Portion the risotto into bowls, top each serving with sautéed shrimp, and optional chopped parsley.

# Expert suggestions:

01 -
  • Elevates a weeknight but is worthy of celebrations
  • Ready in under an hour with no fancy equipment
  • Silky and rich but also fresh and lively thanks to lemon
  • Customizable for pescatarians or guests who prefer vegetarian
02 -
  • Rich in protein and healthy fats
  • Offers that signature risotto creaminess without heavy cream
  • Freezes and reheats well in small portions
03 -
  • Stay near the stove and stir gently with each broth addition this is what builds that creamy luxurious texture
  • Do not rush the toasting of the rice it is key to unlocking the right bite
  • Always finish the risotto off the heat with cold butter and cheese this tricks the rice into absorbing the flavors without getting stodgy
  • Saffron is precious A little goes a long way and always store it airtight away from light

Go back