Saffron Seafood Risotto

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A luxurious, slow-cooked risotto infused with saffron and a medley of seafood, embodying serious culinary precision. This italian-inspired pasta ready in about 50 minutes pairs arborio rice, small, finely diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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
• 1 small, finely diced onion
• 2 cloves, minced garlic
• 1/2 tsp, soaked in 2 tbsp warm water safron threads
• 1/2 cup white wine
• 4 cups, warmed vegetable broth
• 12 oz, peeled and deveined shrimp
• 6 oz, cut into 1/2-inch pieces scallop
• 1/4 cup chopped parsley
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: In a large skillet, melt 2 tbsp butter over medium heat. Add 1 small diced onion and 2 minced garlic cloves, sauté for 3 minutes until softened and fragrant.
2. Step 2: Add 1 1/2 cups Arborio rice, stirring to coat the grains. Pour in 1/2 cup white wine, stirring until absorbed. Stir in 1/2 tsp saffron threads and their soaking liquid.
3. Step 3: Gradually add 4 cups warmed vegetable broth, one ladle at a time, stirring constantly. Cook for 18-20 minutes until the rice is al dente and the mixture is creamy.
4. Step 4: Toss in 12 oz shrimp and 6 oz scallops, cooking for 3-4 minutes until the seafood is opaque and firm. Stir in 1/4 cup chopped parsley, 1 tsp salt, and 1/2 tsp black pepper. Serve immediately.