Saffron-Infused Shrimp Risotto with Peas

By AislePrompt Editorial · ·

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 developed and reviewed.

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 rice and grain recipe, 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.

Prep: 15 min Cook: 25 min Serves 4 Italian cuisine 580 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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