Venetian-Inspired Shrimp Risotto with Saffron and Peas

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-24 · Updated 2026-07-24

Creamy Arborio rice risotto infused with saffron, studded with tender shrimp and sweet green peas. This italian-inspired seafood ready in about 45 minutes pairs Arborio rice, large, peeled and deveined shrimp, kept warm vegetable broth 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
• 12 large, peeled and deveined shrimp
• 5 cups, kept warm vegetable broth
• 1/2 cup dry white wine
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 1 small, finely chopped yellow onion
• 2 cloves, minced garlic cloves
• 1/4 tsp saffron threads
• 1/2 cup, thawed frozen green peas
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp lemon zest

Instructions

1. Step 1: Soak 1/4 tsp saffron threads in 2 tbsp warm vegetable broth for 10 minutes to release color and aroma.
2. Step 2: Heat 2 tbsp olive oil and 1 tbsp butter in a large saucepan over medium heat. Add 1 small finely chopped yellow onion and sauté for 4 minutes until translucent.
3. Step 3: Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
4. Step 4: Stir in 1 1/2 cups Arborio rice, cooking for 2 minutes to lightly toast the grains.
5. Step 5: Pour in 1/2 cup dry white wine and cook, stirring, until mostly absorbed.
6. Step 6: Begin adding warm vegetable broth 1/2 cup at a time, including the saffron-infused broth, stirring frequently. Wait until liquid is mostly absorbed before adding more, cooking for about 18 minutes until rice is creamy and al dente.
7. Step 7: In a separate skillet, melt 2 tbsp butter over medium heat. Add 12 large peeled shrimp and sauté for 2-3 minutes per side until pink and opaque. Season with 1/2 tsp salt and 1/4 tsp black pepper.
8. Step 8: Stir 1/2 cup thawed green peas, cooked shrimp, 1/2 cup grated Parmesan cheese, 1 tsp lemon zest, and remaining 1 tbsp butter into the risotto. Adjust seasoning with 1/2 tsp salt and 1/4 tsp black pepper.
9. Step 9: Serve immediately garnished with extra Parmesan if desired.