Saffron-Infused Seafood Risotto with Lemon and Basil

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Creamy risotto enriched with fragrant saffron threads, succulent shrimp, and scallops brightened with fresh lemon and basil. This Italian-inspired seafood recipe, ready in about 45 minutes, pairs arborio rice, unsalted butter, shallots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 520 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 1/2 cups arborio rice
3 tbsp unsalted butter
2 medium, finely chopped shallots
1/2 cup dry white wine
5 cups, kept warm chicken or seafood stock
1/4 tsp saffron threads
12 pieces large shrimp, peeled and deveined
8 pieces sea scallops
1 tsp lemon zest
1/4 cup chopped fresh basil leaves
1/2 cup grated parmesan cheese
2 tbsp olive oil
to taste salt
to taste black pepper

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a small bowl, soak 1/4 tsp saffron threads in 1/4 cup warm chicken or seafood stock for 10 minutes to release color and aroma.
Step 2: Heat 2 tbsp olive oil and 1 tbsp butter in a large sauté pan over medium heat. Add 2 finely chopped shallots and cook for 3-4 minutes until translucent and fragrant.
Step 3: Stir in 1 1/2 cups arborio rice, coating each grain in the butter and oil, and cook for 2 minutes until the edges become translucent.
Step 4: Pour in 1/2 cup dry white wine and stir until mostly absorbed.
Step 5: Begin adding the warm stock, including the saffron-infused portion, 1/2 cup at a time, stirring frequently and allowing the liquid to absorb before adding more, for about 18-20 minutes until the rice is al dente and creamy.
Step 6: Meanwhile, heat 1 tbsp butter in a separate skillet over medium-high heat. Season 12 shrimp and 8 scallops with salt and pepper. Sear shrimp for 2 minutes per side and scallops for 2-3 minutes per side until golden and cooked through.
Step 7: When the risotto is just done, stir in 1/2 cup grated parmesan cheese, 1 tsp lemon zest, and 1/4 cup chopped fresh basil. Adjust seasoning with salt and pepper.
Step 8: Plate the risotto and top evenly with the seared shrimp and scallops. Serve immediately for a rich and aromatic seafood meal.