Dinner is served and it is delicious. This saffron, shrimp and pea risotto is a fresh and delicious dinner. It takes a little time, but it is totally worth it!
Sometimes you just have to do a little something nice for yourself. So you cook up some delicious saffron shrimp and pea risotto and if your family is really lucky, you share. My family is lucky and they had better count their blessings!
We are on an epic quest to clean out the deep freezer. I have a habit of loading up on meat and veggies when they are on sale and it gets full.
Plus I have brothers who work at a food wholesaler, so sometimes I buy a case of shrimp. It happens. What can I say?
Then every few months I go on a tare to empty it out. I put myself on a frozen food buying freeze and use it all up. I don’t want any instances of “what’s that thing that we just found in the back corner of the freezer?”
And we REALLY don’t want a case of too bad those jumbo shrimp were in the freezer too long and now they are freezer burned. That would be a tragedy.
We love shrimp around here. Little Dude loves “shrimp and sauce” otherwise known as shrimp cocktail. My husband loves shrimp just about any old way and he’d much prefer shrimp over lobster.
So neither complain when a case of shrimp lands on our doorstep and both are happy when it’s time to clean it out and we have a weekly shrimp dinner.
I bought some saffron oil at a local little kitchen shop that I love. It was been great for making paella, but I have been dying to use it in a more subtle dish where the flavor could shine through.
It seemed in a risotto would be perfect. Throw in some shrimp and peas and dinner is ready in one foul swoop.
Of course you could use a pinch of saffron instead if you have it. Or you could go without, this risotto would be great without it as well. Don’t skip on the wine though if you can help it. It really adds such a nice flavor to the finished risotto.
We think it makes all of the difference. Similar to using it in the chicken stew, it just really adds that flavor and body that is hard to replicate with anything else.
I wasn’t really planning on posting this recipe when I made it. We were just going to enjoy it and move on. But it turned out so pretty and my husband’s eyes got so big when he saw it.
So, we pulled out my great-grandma’s china, poured a couple of glasses of wine and snapped a few quick pictures. We loved it so much, we certainly couldn’t keep it to ourselves.
What are your favorite ways to use saffron and what are your favorite flavor combinations for risotto? This shrimp version is at the top of our list now, but we also love mushroom risotto and butternut squash risotto!
- 2 Tablespoons olive oil (or saffron oil if you have it)
- 2 Tablespoons butter
- 1 onion, finely diced
- 1 garlic clove
- 2 cups Arborio rice
- 1 cup dry white wine
- 7 cups chicken or seafood stock
- 1 Tablespoon olive oil (or saffron oil)
- 1 Tablespoon butter
- 2 pounds deveined and peeled shrimp
- 1 cup peas
- 1/4 cup grated Parmesan
- 2 Tablespoons butter for finishing
- salt and pepper to taste
- Put all of the stock into a saucepan and start to warm it. It doesn’t have to come to a boil, but a nice simmer is good.
- In a separate, heavy bottomed sauce pan, warm the saffron oil and butter. Add the onion and garlic until the onion is soft and translucent.
- Add the rice and toast. Again, you don’t really want it to get much color. Just let it get fragrant and a bit translucent.
- Add the wine, stirring well. Cook until the wine is mostly evaporated.
- One ladle full at a time, add the hot broth to the pan. Stir the rice until the broth is fully absorbed. Then add another ladle of broth. It takes a lot of time and stirring, but it is worth it. You want to get all of that starchy goodness to make a nice creamy “sauce.”
- Once all of the broth is added and the risotto is nice a creamy, stir in the peas and set aside.
- Meanwhile warm up a Tablespoon each of saffron oil and butter in a skillet. Add the shrimp and season with salt and pepper. Cook until the shrimp is just done.
- Stir the shrimp into the risotto. Stir in the finishing butter and Parmesan cheese. Serve and enjoy!
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Amount Per Serving: Calories: 586Total Fat: 31gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 265mgSodium: 875mgCarbohydrates: 21gFiber: 1gSugar: 3gProtein: 48g
All nutritional information is estimated and will depend on the exact ingredients you use.