Saffron Lemon Risotto Shrimp (Printable)

Creamy saffron risotto with fresh lemon and sautéed shrimp—ideal for a special dinner or refined 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 1/2 cups Arborio rice
12 - 1/2 cup dry white wine

→ Finishing

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

# Directions:

01 - Warm the broth in a medium saucepan over low heat with saffron threads. Keep the mixture just below a simmer so it remains hot throughout preparation.
02 - Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3 minutes, then add minced garlic and cook for 1 more minute.
03 - Add the Arborio rice to the skillet, stirring continuously for 2 minutes to lightly toast the rice grains.
04 - Pour in the dry white wine and stir until it has been fully absorbed by the rice.
05 - Begin adding the hot saffron broth one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue the process for 18 to 20 minutes until the rice reaches a creamy texture and remains al dente.
06 - Season shrimp with salt and pepper. In a separate skillet, heat 1 tablespoon olive oil over medium-high heat and sauté shrimp for 2 to 3 minutes per side, until pink and fully cooked. Keep warm.
07 - Once risotto is ready, remove from heat. Stir in lemon zest, lemon juice, Parmesan cheese, and cold butter cubes until the mixture is glossy and creamy. Adjust seasoning if needed.
08 - Serve the risotto in shallow bowls and arrange sautéed shrimp on top. Garnish with fresh parsley as desired.

# Expert Advice:

01 -
  • Uses classic Italian technique and ingredients you can find at most supermarkets
  • Balanced layers of flavor thanks to saffron and lemon
  • Ready in under one hour and tastes restaurant-worthy
  • Crowd-pleasing texture with creamy risotto and juicy shrimp on top
02 -
  • Full of protein and healthy fats from shrimp and olive oil
  • Richly flavored yet light enough for spring or summer
  • Easily adapted for pescatarians by using vegetable broth
03 -
  • Never rush the broth adding step—slow stirring makes risotto extra creamy
  • Keep shrimp just barely cooked so they stay tender
  • Use a microplane grater for fine lemon zest that melts into the rice
  • Taste for seasoning at every stage and adjust gently

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