Saffron Risotto with Grilled Shrimp – A Creamy & Elegant Dish
Saffron risotto with grilled shrimp is a luxurious yet easy-to-make dish that combines the elegance of classic Italian risotto with the rich flavors of seafood. With its creamy texture, delicate saffron aroma, and perfectly seared shrimp, this dish is perfect for a romantic dinner, a special occasion, or simply treating yourself to a gourmet meal at home.
Follow this step-by-step guide to master this restaurant-quality saffron risotto recipe and make it a staple in your kitchen!
Prep & Cooking Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Ingredients (Serves 4)
For the Saffron Risotto:
- 1 ½ cups Arborio or Carnaroli rice
- 4 cups chicken or vegetable broth, kept warm
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 pinch of saffron threads (or ½ teaspoon saffron powder)
- ½ cup dry white wine
- ½ cup grated Parmesan cheese
- 3 tablespoons butter
- 2 tablespoons olive oil
- Salt & black pepper, to taste
For the Grilled Shrimp:
- 12 large shrimp (prawns), peeled and deveined
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 teaspoon paprika
- Salt & black pepper, to taste
- Juice of ½ a lemon
How to Make Saffron Risotto with Grilled Shrimp
Step 1: Prepare the Shrimp
- In a bowl, toss the shrimp with olive oil, minced garlic, paprika, salt, and black pepper.
- Let the shrimp marinate for 15 minutes to absorb the flavors.
- Heat a grill pan or skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until golden and slightly charred.
- Squeeze fresh lemon juice over the shrimp and set them aside.
Step 2: Cook the Risotto
- Heat olive oil in a large pan or deep skillet over medium heat.
- Add the chopped onion and garlic, sautéing until soft and translucent (about 3 minutes).
- Stir in the Arborio rice and toast it for 2 minutes, stirring constantly until it looks slightly translucent.
- Pour in the white wine and let it cook down until almost fully evaporated.
- Dissolve the saffron in ½ cup of warm broth, then pour it into the rice and stir well.
- Begin adding the warm broth, one ladle at a time, stirring continuously and allowing the liquid to absorb before adding more. Repeat for about 18-20 minutes, until the rice is creamy yet al dente.
- Stir in the butter and grated Parmesan, then season with salt and black pepper to taste.
Step 3: Plate & Serve
- Spoon the saffron risotto onto plates or shallow bowls.
- Top each portion with 3 grilled shrimp.
- Drizzle with extra lemon juice and garnish with fresh parsley or extra Parmesan if desired.
- Serve immediately and enjoy!
Nutrition & Health Benefits
Nutritional Information (Per Serving)
- Calories: ~480 kcal
- Protein: 28g
- Fat: 18g
- Carbs: 52g
Health Benefits of Key Ingredients
- Saffron: Known for its antioxidant properties, supports mood and brain health.
- Arborio Rice: A great source of complex carbohydrates, providing long-lasting energy.
- Shrimp: High in lean protein, omega-3s, and vitamin B12, essential for immune and heart health.
- Garlic & Onion: Support heart health and have anti-inflammatory benefits.
- Parmesan Cheese: A great source of calcium and protein, helping to maintain strong bones and muscles.
Zoé’s Tips for a Perfect Risotto
- For ultra-creamy risotto, stir in 1 tablespoon of mascarpone cheese just before serving.
- Don’t rinse the rice! Washing removes the natural starch needed to create that rich, velvety texture.
- Out of saffron? Substitute with turmeric for a golden color, though the taste will be different.
- Let the shrimp marinate longer (30 minutes) for deeper flavor.
- Serve immediately, as risotto loses its creamy consistency when it cools.
Best Pairings for Saffron Risotto & Grilled Shrimp
- A light green salad with a lemon vinaigrette to balance the richness of the risotto.
- A glass of dry white wine such as Sauvignon Blanc or Chardonnay.
- Grilled vegetables or a zucchini carpaccio for extra freshness.
Recipe Variations & Substitutions
- 🔥 Shrimp Risotto Alternative: Use smaller shrimp instead of jumbo prawns for a budget-friendly version.
- 🌱 Vegetarian Risotto: Skip the shrimp and add mushrooms, asparagus, or roasted butternut squash.
- 🐟 Smoked Salmon Risotto: Stir in thin slices of smoked salmon before serving for a delicate smoky flavor.
- 🌶 Spicy Risotto: Add a pinch of red pepper flakes or cayenne pepper for some heat.
- 🍋 Lemon Risotto: Add fresh lemon zest for extra brightness and citrusy freshness.
Saffron Risotto with Grilled Shrimp
Ingredients
For the Saffron Risotto:
- 1 ½ cups Arborio or Carnaroli rice
- 4 cups chicken or vegetable broth kept warm
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 pinch of saffron threads or ½ teaspoon saffron powder
- ½ cup dry white wine
- ½ cup grated Parmesan cheese
- 3 tablespoons butter
- 2 tablespoons olive oil
- Salt & black pepper to taste
For the Grilled Shrimp:
- 12 large shrimp prawns, peeled and deveined
- 1 tablespoon olive oil
- 1 garlic clove minced
- 1 teaspoon paprika
- Salt & black pepper to taste
- Juice of ½ a lemon
Instructions
Step 1: Prepare the Shrimp
- In a bowl, toss the shrimp with olive oil, minced garlic, paprika, salt, and black pepper.
- Let the shrimp marinate for 15 minutes to absorb the flavors.
- Heat a grill pan or skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until golden and slightly charred.
- Squeeze fresh lemon juice over the shrimp and set them aside.
Step 2: Cook the Risotto
- Heat olive oil in a large pan or deep skillet over medium heat.
- Add the chopped onion and garlic, sautéing until soft and translucent (about 3 minutes).
- Stir in the Arborio rice and toast it for 2 minutes, stirring constantly until it looks slightly translucent.
- Pour in the white wine and let it cook down until almost fully evaporated.
- Dissolve the saffron in ½ cup of warm broth, then pour it into the rice and stir well.
- Begin adding the warm broth, one ladle at a time, stirring continuously and allowing the liquid to absorb before adding more. Repeat for about 18-20 minutes, until the rice is creamy yet al dente.
- Stir in the butter and grated Parmesan, then season with salt and black pepper to taste.
Step 3: Plate & Serve
- Spoon the saffron risotto onto plates or shallow bowls.
- Top each portion with 3 grilled shrimp.
- Drizzle with extra lemon juice and garnish with fresh parsley or extra Parmesan if desired.
- Serve immediately and enjoy!
This saffron risotto with grilled shrimp is the ultimate fusion of Italian cuisine and seafood flavors. Rich, creamy, and beautifully fragrant, this dish is guaranteed to impress your guests, whether it’s a family dinner or a special occasion.
With simple ingredients and a little patience, you can create a restaurant-worthy risotto right at home. So why wait? Try this recipe today and let your taste buds travel to the Mediterranean!
Enjoy & Happy Cooking! 🍤🍋✨
