Saffron-Infused Seafood Risotto

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

A creamy Italian risotto delicately flavored with saffron and loaded with tender shrimp and scallops. This italian-inspired seafood 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.

Prep: 15 min Cook: 30 min Serves 4 Italian cuisine 400 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Saffron-Infused Seafood Risotto take to make?

Total time is about 45 minutes (15 min prep + 30 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 Saffron-Infused Seafood 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 Saffron-Infused Seafood 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 Saffron-Infused Seafood 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.

What goes well with Saffron-Infused Seafood Risotto?

Italian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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