Saffron-Infused Shrimp Risotto with Peas
Creamy risotto made with plump shrimp, sweet peas, and a delicate saffron aroma, finished with fresh parsley for a restaurant-quality weeknight meal. This italian-inspired pasta ready in about 40 minutes pairs short-grain rice, shrimp, peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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
- 1.5 cups short-grain rice
- 12 oz shrimp
- 1 cup peas
- 1/4 tsp saffron threads
- 4 cups chicken broth
- 1 finely diced shallot
- 1/2 cup white wine
- 2 tbsp chopped parsley
- 2 tbsp butter
- 1/4 cup grated Parmesan cheese
Instructions
- Step 1: Warm 4 cups chicken broth in a saucepan until simmering, keeping it hot over low heat. Toast 1/4 tsp saffron threads in a small dry pan for 1 minute, then add to broth.
- Step 2: Melt 2 tbsp butter in a large saucepan over medium heat. Add 1 finely diced shallot and cook for 3 minutes until translucent. Stir in 1.5 cups short-grain rice and cook for 2 minutes, stirring constantly.
- Step 3: Pour in 1/2 cup white wine and cook until evaporated, about 3 minutes. Add 1 ladle of hot saffron broth and stir until absorbed. Repeat, adding broth 1 ladle at a time, stirring constantly until absorbed before adding more, for 20-25 minutes until rice is tender but firm.
- Step 4: Stir in 12 oz peeled and deveined shrimp and 1 cup peas, cooking for 3-4 minutes until shrimp turn pink. Remove from heat, stir in 1/4 cup grated Parmesan and 2 tbsp chopped parsley. Let rest for 2 minutes before serving.
Frequently asked questions
How long does Saffron-Infused Shrimp Risotto with Peas take to make?
Total time is about 40 minutes (15 min prep + 25 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 Shrimp Risotto with Peas?
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 short-grain rice from drying out.
Can I substitute ingredients in Saffron-Infused Shrimp Risotto with Peas?
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 Shrimp Risotto with Peas 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 Shrimp Risotto with Peas?
Italian pasta 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.
What others are saying
- ★★★★★
Cooked for my in-laws and they were amazed by the vibrant color and delicate shrimp. A showstopper!
- ★★★★★
The saffron gave such a beautiful golden hue and the shrimp were perfectly tender—my family kept asking for seconds!
- ★★★★☆
Perfect for date night—only wish the peas had been sweeter. Still a 4-star favorite!
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