Saffron Lemon Risotto with Shrimp (Printable)

Silky risotto features saffron, lemon, and plump shrimp, highlighting classic Italian flavor in a comforting entrée.

# What You'll Need:

→ Seafood

01 - 16 large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste

→ Broth

05 - 4 cups low-sodium chicken or vegetable broth
06 - 1 pinch saffron threads

→ Risotto Base

07 - 2 tablespoons unsalted butter
08 - 2 tablespoons olive oil
09 - 1 small yellow onion, finely diced
10 - 2 garlic cloves, minced
11 - 1 1/2 cups Arborio rice
12 - 1/2 cup dry white wine

→ Finishing

13 - Zest of 1 lemon
14 - Juice of 1 lemon
15 - 1/2 cup freshly grated Parmesan cheese
16 - 2 tablespoons unsalted butter, cold and cubed
17 - 2 tablespoons fresh parsley, chopped (optional)

# How-to Steps:

01 - In a medium saucepan, gently heat the broth with the saffron threads over low heat, keeping it warm without boiling.
02 - In a large skillet or wide saucepan over medium heat, melt 2 tablespoons butter with 2 tablespoons olive oil. Add the onion and cook until translucent, approximately 3 minutes. Introduce the garlic and sauté for an additional 1 minute.
03 - Add Arborio rice to the pan, stirring continuously for 2 minutes to lightly toast each grain.
04 - Pour in the dry white wine, stirring until fully absorbed by the rice.
05 - Add one ladleful of hot saffron broth to the rice, stirring until the liquid is nearly absorbed. Repeat this process, adding broth one ladleful at a time and stirring frequently, allowing each addition to absorb before adding the next, for 18–20 minutes until the risotto achieves a creamy, al dente texture.
06 - Meanwhile, season shrimp with salt and black pepper. In a separate skillet, heat 1 tablespoon olive oil over medium-high heat. Sauté shrimp for 2–3 minutes per side until pink and opaque. Transfer shrimp to a plate and keep warm.
07 - When risotto is creamy and al dente, remove from heat. Stir in lemon zest, lemon juice, Parmesan cheese, and cold butter cubes until incorporated. Adjust seasoning to taste.
08 - Divide risotto among serving bowls. Top each portion with sautéed shrimp and a sprinkle of fresh parsley, if desired.

# Expert Pointers:

01 -
  • Uses only one pan for the risotto and another for the shrimp so clean up is easy
  • Brings together classic Italian flavors with fresh lemon and floral saffron for an unforgettable taste
  • Elevates weeknight meals yet fits perfectly for entertaining
  • Shrimp cooks quickly and stays juicy atop creamy rice
02 -
  • High in protein from shrimp and Parmesan
  • Saffron provides antioxidants and a subtle floral flavor
  • Risotto freezes or refrigerates well so leftovers never go to waste
03 -
  • Always use good quality saffron and taste the broth before you start If it smells vibrant and gold you are on the right track
  • Stir risotto often but not too vigorously Slow gentle stirring and small additions of broth are key to creaminess Finish with cold butter cubes off the heat and do not skip this step It seals in the silky texture

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