Lemongrass-Saffron Shrimp Risotto

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Creamy Arborio rice infused with lemongrass and saffron, tossed with succulent shrimp and crispy shallots. This italian-inspired seafood (low-sodium, gluten-free) ready in about 50 minutes pairs Arborio rice, lemongrass (stalks, bruised), saffron threads for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.7 (15 ratings) Prep: 25 min Cook: 25 min Serves 4 Italian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large skillet, heat 1 tbsp butter and 1 tbsp olive oil over medium heat. Add bruised lemongrass stalks and 1/2 tsp saffron threads; sauté for 5 minutes until fragrant. Remove lemongrass and set aside.
  2. Step 2: Add Arborio rice to the skillet, stirring for 2 minutes until translucent. Pour in white wine and 1/2 cup broth; cook until absorbed. Continue adding broth 1/2 cup at a time, stirring constantly, for 18-20 minutes until rice is creamy.
  3. Step 3: Meanwhile, in a separate skillet, heat 1 tbsp butter. Add shallots and sauté for 3 minutes until golden. Add shrimp and cook for 3-4 minutes until pink. Stir saffron into risotto, then fold in shrimp and shallots. Garnish with lemongrass and serve.

Frequently asked questions

How long does Lemongrass-Saffron Shrimp Risotto take to make?

Total time is about 50 minutes (25 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemongrass-Saffron Shrimp Risotto?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.

Can I substitute ingredients in Lemongrass-Saffron Shrimp Risotto?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemongrass-Saffron Shrimp Risotto for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Lemongrass-Saffron Shrimp Risotto low-sodium?

Yes — this recipe is tagged low-sodium, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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