Luminous Seafood Risotto

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A creamy risotto infused with saffron and shrimp, glowing with a golden, radiant finish. This Italian-inspired rice and grain recipe, ready in about 55 minutes, pairs arborio rice, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 1 1/2 cups arborio rice
• 1 small, diced onion
• 2 cloves, minced garlic
• 4 cups, warmed chicken broth
• 1/2 cup white wine
• 1/2 tsp saffron threads
• 12 large, peeled and deveined shrimp
• 2 tbsp butter
• 1/4 cup, chopped parsley
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a large pot, melt 2 tbsp butter over medium heat. Add 1 diced onion and 2 minced garlic cloves. Sauté for 5 minutes until translucent.
2. Step 2: Add 1 1/2 cups Arborio rice and stir to coat with butter. Cook for 2 minutes until slightly toasted.
3. Step 3: Deglaze with 1/2 cup white wine, stirring until absorbed. Begin adding 4 cups warmed chicken broth, one ladle at a time, stirring constantly. Cook for 18-20 minutes until rice is al dente.
4. Step 4: Stir in 1/2 tsp saffron threads and 1 tsp salt. Fold in 12 peeled shrimp and cook for 3-4 minutes until opaque.
5. Step 5: Remove from heat, stir in 1/4 cup chopped parsley, and season with 1/2 tsp black pepper. Serve immediately.