Shrimp Saffron Risotto

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 144.2
  • Total Fat: 4.0 g
  • Cholesterol: 147.5 mg
  • Sodium: 701.4 mg
  • Total Carbs: 6.9 g
  • Dietary Fiber: 1.3 g
  • Protein: 20.1 g

View full nutritional breakdown of Shrimp Saffron Risotto calories by ingredient
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Submitted by: RADDI1


risotto risotto
Number of Servings: 6


    5 cups reduced sodium chicken broth
    2 tablespoons olive oil
    1 cup onions
    1/2 cup wine
    1 teaspoon saffron threads
    1 pound uncooked shrimp
    1 cup marinara sauce
    3/4 teaspoon salt
    1/4 teaspoon black pepper
    1/2 cup basil


you can turn the leftovers into risotto cakes


Pour the broth into a large measuring cup and microwave on High until very hot.

Heat the oil in a large Dutch oven over medium heat. Add the shallots and cook, stirring occasionally, until softened, about 3 minutes. Add the rice and cook, stirring, until the outer shell is translucent, about 1 minute.

Add the wine and saffron and cook, stirring constantly, until the liquid is almost completely absorbed, 12 minutes. Add 1 cup of the hot broth and cook, stirring constantly, until the liquid is almost completely absorbed. Continue to add broth, 1 cup at a time, stirring until it is absorbed before adding more, until the rice is just tender. The cooking time from the first addition of broth should be 2022 minutes.

Stir in the shrimp, tomatoes, salt, and pepper. Cook, stirring, until the shrimp are just opaque in the center, 23 minutes. Remove from the heat and stir in the basil. Serve at once.

Serving Size: 1 generous size cup

Number of Servings: 6

Recipe submitted by SparkPeople user RADDI1.


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