Saffron Risotto with Grilled Shrimp and Green Onion Vinaigrette Recipe

Name: Saffron Risotto with Grilled Shrimp and Green Onion Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups lobster or shrimp stock; 3 tablespoons olive oil; 1/2 medium Spanish onion, finely chopped; 3 cloves garlic, finely chopped; 2 cup white wine; 2 cups arborio rice; 1 tablespoon saffron threads; 1 tablespoon honey; 2 tablespoons coarsely chopped fresh tarragon; Salt and freshly ground pepper; 8 scallions; 1/2 large white onion, cut into chunks; 3 garlic cloves; 1/3 cup rice wine vinegar; 1 cup pure olive oil; 1 teaspoon honey; Salt and freshly ground pepper; 12 large shrimp, shelled and deveined; 2 tablespoons olive oil; Salt and freshly ground pepper

Servings: persons

5 cups lobster or shrimp stock
3 tablespoons olive oil
1/2 medium Spanish onion, finely chopped
3 cloves garlic, finely chopped
2 cup white wine
2 cups arborio rice
1 tablespoon saffron threads
1 tablespoon honey
2 tablespoons coarsely chopped fresh tarragon
Salt and freshly ground pepper
8 scallions
1/2 large white onion, cut into chunks
3 garlic cloves
1/3 cup rice wine vinegar
1 cup pure olive oil
1 teaspoon honey
Salt and freshly ground pepper
12 large shrimp, shelled and deveined
2 tablespoons olive oil
Salt and freshly ground pepper

1
Bring stock to a simmer in a saucepan.
2
Heat the olive oil in a large saucepan over medium heat and sweat the onion and garlic until softened but not colored.
3
Raise the heat to high add the wine, and reduce until dry.
4
Reduce the heat, add the rice and saffron and stir until the rice is coated with the oil.
5
Cook 2 minutes.
6
Add 1 cup of the stock and cook, stirring, until absorbed.
7
Repeat with a second cup.
8
As the rice becomes dry, add stock in 1/2 cup increments, cooking and stirring until it is absorbed.
9
Add the honey and tarragon and season to taste with salt and pepper.
10
Blanch the scallions for 30 seconds in a large pot of boiling salted water over high heat.
11
Drain and shock in cold water.
12
Combine the scallions, onion, garlic, and vinegar in a blender and process until pureed.
13
With the motor running, slowly add the oil until emulsified.
14
Add the honey, season to taste with salt and pepper and pour into a squeeze bottle.
15
Heat the oil in a large saute pan over high heat.
16
Season the shrimp with salt and pepper to taste.
17
Saute 2 to 3 minutes on each side.
18
Spoon risotto into large serving bowl, arrange shrimp on top.

1766

kcal

Calories

Fat

105

Carbs

155

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 5 cups lobster or shrimp stock, 3 tablespoons olive oil, 1/2 medium Spanish onion, finely chopped, 3 cloves garlic, finely chopped, and more.

Yes, Saffron Risotto with Grilled Shrimp and Green Onion Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Saffron Risotto with Grilled Shrimp and Green Onion Vinaigrette

How did you like this recipe?

Frequently Asked Questions