Saffron-Infused Seafood Risotto with Lemon Zest

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

Creamy Arborio rice simmered with fragrant saffron, tender shrimp, and scallops, finished with fresh lemon zest for brightness. 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 420 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
• 5 cups, low sodium chicken broth
• 1/2 cup dry white wine
• 1/4 tsp saffron threads
• 12 large, peeled and deveined shrimp
• 8 oz bay scallops
• 1 medium, finely chopped shallot
• 3 cloves, minced garlic cloves
• 4 tbsp unsalted butter
• 1/2 cup grated Parmesan cheese
• 1 tsp lemon zest
• 2 tbsp olive oil
• 2 tbsp chopped fresh parsley
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Warm 5 cups chicken broth in a saucepan and steep 1/4 tsp saffron threads in it off the heat for 10 minutes to release color and flavor.
2. Step 2: Heat 2 tbsp olive oil in a large deep skillet over medium heat. Add 1 finely chopped shallot and 3 minced garlic cloves, sautéing for 2-3 minutes until translucent and fragrant.
3. Step 3: Add 1 1/2 cups Arborio rice to the skillet and stir continuously for 2 minutes until the edges of the grains look translucent.
4. Step 4: Pour 1/2 cup dry white wine into the rice and cook, stirring, until almost fully absorbed.
5. Step 5: Begin adding the warm saffron-infused broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb before adding more. Continue this process for about 18 minutes until rice is creamy and al dente.
6. Step 6: While the risotto cooks, heat 2 tbsp butter in a separate pan over medium-high heat. Add 12 shrimp and 8 oz bay scallops seasoned with salt and pepper, cooking 2-3 minutes per side until opaque and just cooked through.
7. Step 7: When the risotto is nearly done, stir in 2 tbsp unsalted butter, 1/2 cup grated Parmesan cheese, and the cooked seafood. Mix gently until combined and creamy.
8. Step 8: Finish by folding in 1 tsp fresh lemon zest and 2 tbsp chopped fresh parsley. Adjust seasoning with salt and black pepper to taste. Serve immediately.