Saffron Risotto With Shrimp & Peas

The creamiest rice dish you will ever have! No cream and no cheese!

What is risotto?

Risotto is a creamy dish, from Italy, made with a short grain rice.

What type of rice do I need for making risotto?

Arborio is the type of rice that is typically used. Don’t use regular basmati white rice for this dish. This type of rice doesn’t have enough starch to produce the creamy thick dish that arborio rice has.

How do you make risotto?

What is risotto?The process of making risotto involves constantly stirring the rice, and adding broth in additions (not all at once). This constant stirring releases the starch from the rice and gives it a wonderfully smooth, creamy consistency. Risotto is such a great dish to make because it results in a creamy texture without having to use any cream or cheese.

What else can I put in risotto?

If you don’t like peas or shrimp and don’t have saffron… There are a million possible combinations for this risotto. Follow the instructions the same, just swap out the add ins.

May I suggest:

  • Bacon & Mushrooms
  • Sundried Tomatoes
  • Sausage & Celery
  • Butternut Squash
  • Lobster
  • Caramelized Onions

    Difficulty: Beginner Prep Time 10 min Cook Time 30 min Total Time 40 mins
    Servings: 4
    Best Season: Suitable throughout the year

    You Need


      • In a heavy bottomed pot, melt duck fat, add shrimp and cook on medium heat until cooked through. Remove from pot.
      • Prepare chicken broth: in a small pot add 5 cups of chicken broth and bring to a slow simmer. Keep at a simmer for later when you add the broth to the rice.
      • In the pan that cooked the shrimp, add onion and sauté until softened, about 5 minutes over medium low heat. Season with kosher salt and pepper.
      • Add rice to the onions, and cook for 3 minutes. Stirring constantly.
      • Add wine. Bring to a simmer. Scrape off any browned bits, tons of flavor here.
      • Add saffron.
      • Set heat to medium, and add simmering broth in about 5 stages. Each addition of broth should barely be enough to cover the rice.
      • Stirring is very important and you should be stirring this 90% of the time. This is how the starch is released from the arborio rice, which will make it thick and creamy.
      • Monitor heat, ensuring a slow steady simmer when broth is added.
      • Before adding more broth, wait until it is almost completely absorbed. Look to see if you can see the bottom of the pan when stirring, this is how you know it is time to add another few spoonfuls of broth.
      • You might not need all 5 cups, but aim for at least 4 cups of broth. You want the rice nice and tender, taste testing helps here!
      Your risotto is finished when it is thick, all the liquid is absorbed, and the rice is tender and soft.
    Keywords: saffron risotto, creamy rice, comfort food, peas, shrimp, one pot meals
  • Creamy Leek Potato Salad


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