Saffron-Infused Seafood Risotto

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

A creamy Italian risotto delicately flavored with saffron and loaded with tender shrimp and scallops. This Italian-inspired seafood recipe, ready in about 45 minutes, pairs arborio rice, chicken broth, dry white wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 cup arborio rice
• 4 cups chicken broth
• 0.5 cup dry white wine
• 0.1 g (about 10 threads) saffron threads
• 6 oz shrimp, peeled and deveined
• 6 oz scallops, cleaned
• 1 medium shallot, minced
• 1 garlic clove, minced
• 3 tbsp unsalted butter
• 0.5 cup parmesan cheese, grated
• 2 tbsp olive oil
• to taste salt
• to taste black pepper
• 2 tbsp fresh parsley, chopped

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Instructions

1. Step 1: Warm 4 cups chicken broth in a saucepan and steep 0.1 g saffron threads in it for 10 minutes to infuse color and flavor.
2. Step 2: In a large skillet, heat 2 tbsp olive oil over medium heat. Add 6 oz shrimp and 6 oz scallops, season with salt and pepper, and sear for 2 minutes per side until opaque. Remove seafood and set aside.
3. Step 3: In the same skillet, melt 1 tbsp butter over medium heat. Add 1 medium minced shallot and 1 minced garlic clove, sauté for 2-3 minutes until translucent and fragrant.
4. Step 4: Add 1 cup arborio rice to the skillet, stirring to coat the grains in butter and shallots, cooking for 1-2 minutes until the edges become translucent.
5. Step 5: Pour in 0.5 cup dry white wine and cook, stirring, until mostly absorbed.
6. Step 6: Begin adding the warm saffron-infused broth one ladle (about 0.5 cup) at a time, stirring frequently and waiting until the liquid is mostly absorbed before adding the next ladle. Continue this process for 18-20 minutes until rice is creamy and al dente.
7. Step 7: Stir in the seared seafood, 2 tbsp unsalted butter, and 0.5 cup grated Parmesan cheese. Adjust seasoning with salt and black pepper.
8. Step 8: Remove from heat and sprinkle with 2 tbsp chopped fresh parsley before serving.