Saffron Risotto with Shrimp and Peas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A luxurious Italian risotto infused with saffron, paired with tender shrimp and vibrant peas for a refined flavor. This italian-inspired pasta ready in about 45 minutes pairs Arborio rice, Shrimp, Saffron threads for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 300g Arborio rice
• 200g Shrimp
• 10 Saffron threads
• 100g Peas
• 100ml White wine
• 500ml Vegetable broth
• 50g Butter

Instructions

1. Step 1: Heat 50g butter in a large skillet over medium-high heat until melted. Add 300g Arborio rice and 10 saffron threads, stirring to coat the rice evenly. Pour in 100ml white wine and cook for 2-3 minutes, stirring occasionally, until the rice is fragrant and the liquid is nearly absorbed. Tip: Avoid stirring too early—this helps the rice develop a slight crust for better texture.
2. Step 2: Reduce the heat to low and gradually add 500ml vegetable broth, one ladle (about 100ml) at a time, stirring constantly with a wooden spoon. Wait for each addition to be fully absorbed before adding the next. Cook for 18-20 minutes, or until the rice is tender but still al dente and the risotto is creamy and slightly loose. Tip: The liquid should be absorbed slowly to allow the rice to release its starch and create a velvety consistency.
3. Step 3: In a separate pan, cook 200g shrimp in 1 tbsp butter over medium-high heat for 2-3 minutes, until they turn pink and opaque. Add 100g peas and cook for 2-3 minutes, until the peas are bright green and the shrimp are fully heated through. Tip: If using frozen peas, thaw them first to ensure even cooking.
4. Step 4: Remove the risotto from the heat. Gently fold in the cooked shrimp and peas, ensuring they are evenly distributed throughout the mixture. Season with salt and pepper to taste, and serve immediately. Tip: Add the shrimp and peas off the heat to prevent them from overcooking and becoming rubbery.