Shrimp Saffron Risotto

Shrimp Saffron Risotto

Shrimp Saffron Risotto


I got this recipe in Newsday, January 23, 2014.  It’s for Shrimp Saffron Risotto; I’ve had mushroom, and a Vegetable Risotto, which were very good.  So when I saw this Shrimp Saffron Risotto, I thought that it might be tasty…hope you like it.


Shrimp Saffron Risotto Recipe

Shrimp Saffron Risotto


5 to 6 cups reduced sodium, fat-free chicken broth

1 Tbsp. olive oil

2 shallots, chopped

½ link (about1 ½ oz. cured chorizo, very thinly sliced

1 ½ cups Arborio rice

½ cup dry white wine

½ tsp. saffron threads, lightly crushed

1 lb. peeled and deveined medium shrimp

1 cup thawed frozen peas

¼ tsp. freshly ground black pepper

½ cup chopped fresh basil


Bring chicken broth to a boil in a saucepan; immediately reduce heat and keep warm on low.

Heat the oil in a large Dutch oven over medium heat.  Add the shallots and chorizo and cook, stirring occasionally with a wooden spoon, until the shallots soften, 3-4 minutes.  Add the rice and cook, stirring 1 minute until it is well coated.  Stir in the wine and saffron and cook, stirring constantly, 1 to 2 minutes, until the liquid is almost completely absorbed.  Add 1 cup of the hot broth and cook, stirring constantly, until the liquid is almost completely absorbed.  Continue cooking and adding broth, 1 cup at a time, stirring and allowing the liquid to be absorbed before the next addition.  This process takes about 20 to 22 minutes; the rice should be creamy but with a slight chewiness in the center.

Add the shrimp and peas and cook, stirring gently, 2 to 3 minutes, until the shrimp is pink and cooked through.  Remove from the heat and stir in the pepper and basil.  Add salt to taste and serve immediately.         4 servings


(Recipe for Shrimp Saffron Risotto came from the Newsday, January 23, 2014)


Shrimp and Spring Vegetable Risotto

Shrimp and Spring Vegetable Risotto

Shrimp and Spring Vegetable Risotto

We’ve pumped up the flavor by adding the shrimp shells and tails plus the vegetable trimmings to the simmering stock.  But if the time is tight, you may omit this step and still enjoy a deliciously light risotto.

Shrimp and Spring Vegetable Risotto Recipe

Shrimp and Spring Vegetable Risotto

8 oz. shell-on uncooked medium shrimp (31 to 35 count)

4 cups lower-sodium chicken broth

1 ¾ cups water

8 oz. asparagus

1 cup sugar snap peas

2 tsp. olive oil

1 medium onion, chopped

1 large carrot, diced

¾ cup Arborio rice *

1/3 cup dry white wine

1/3 cup grated Parmesan cheese

1 tsp. grated lemon peel

1 tsp. butter

Peel and devein shrimp, reserving shell and tails.  Bring broth and water to a simmer in large in large saucepan.  Meanwhile, snap off a tough ends of asparagus, reserving trimmings for flavoring broth.  Peel spears if desired; cut into ¾ inch pieces.  Pull off ends and strings from sugar snap peas, reserving trimmings for broth.  Cut in half diagonally.

Add shrimp shells and tails, end of asparagus and the pea trimmings to broth.  Simmer, partially covered, over-medium heat 20 minutes.  Strain into large saucepan, pressing on solids to extract maximum flavor; discard solids.  Bring to a simmer over medium heat.  Reduce heat to low; keep broth at a simmer.

Heat oil in large wide saucepan over medium heat until hot.  Cook onion and carrot 2 to 3 minutes or until softened but not browned, stirring occasionally.  Add rice; cook and stir 30 seconds.  Add wine;  cook and stir 30 seconds or until almost evaporated.  Add 1 cup of the hot broth; cook and stir until most of the liquid has been absorbed.  Continue adding broth ½ cup at a time, waiting until most of it has been absorbed before adding more, stirring occasionally.

Ten minutes before rice is done cooking, stir in asparagus and sugar snap peas.  Cook and stir 5 minutes, adding broth as needed.  Stir in shrimp; cook and stir 4 to 5 minutes or until shrimp turn pink, vegetables are tender and rice is tender with slight firmness to center, adding broth as needed.  (Risotto should have creamy, not soupy, texture.)  Remove from heat; stir in cheese, lemon peel and butter.

TIP:  *Arborio rice is an Italian short-grained rice.  The fat grains are very starchy and, therefore, perfect for making risotto because the excess starch helps create the creaminess necessary to this rice dish.

(Recipe for Shrimp and Spring Vegetable Risotto was in Cooking Club magazine, April/May 2011.)