Saffron Risotto with Shrimp and Pistachios Recipe

Name: Saffron Risotto with Shrimp and Pistachios
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups (to 8 Cups) Low Sodium Chicken Broth; 1/4 teaspoons Spanish Saffron Threads; 1/2 cups Shelled Pistachios; 2 Tablespoons Olive Oil; 1 cup Chopped Yellow Onion; 1- 1/2 teaspoon Salt; 2 cups Arborio Rice; 1 cup Dry White Wine; 1 pound Frozen (and Thawed) Cooked Medium Shrimp, Peeled And Deveined; 1 Tablespoon Unsalted Butter; 1/2 cups Grated Parmesan Cheese

Servings: persons

6 cups (to 8 Cups) Low Sodium Chicken Broth
1/4 teaspoons Spanish Saffron Threads
1/2 cups Shelled Pistachios
2 Tablespoons Olive Oil
1 cup Chopped Yellow Onion
1- 1/2 teaspoon Salt
2 cups Arborio Rice
1 cup Dry White Wine
1 pound Frozen (and Thawed) Cooked Medium Shrimp, Peeled And Deveined
1 Tablespoon Unsalted Butter
1/2 cups Grated Parmesan Cheese

1
In a medium saucepan over medium heat, heat chicken broth to a low simmer.
2
Reduce heat to low.
3
Transfer 1/2 cup of the broth into a bowl and stir in saffron threads.
4
In a medium skillet over medium-high heat, stir pistachios for 2 to 3 minutes until toasted and fragrant.
5
Transfer to a cutting board and coarsely chop.
6
Heat a large Dutch oven or saucepan over medium heat.
7
Add olive oil.
8
Once oil is shimmering, add onion and salt and cook 2 to 3 minutes until soft but not browned.
9
Add rice and cook another 3 minutes or so until rice is more milky white than translucent.
10
Add wine.
11
Cook, stirring often until rice absorbs most of the liquid.
12
Transfer 1 cup of chicken broth to rice mixture in saucepan.
13
Stir often until most of liquid is absorbed.
14
Dont add additional liquid until the prior cup is mostly absorbed.
15
Repeat process until 5 cups of broth have been added.
16
Pour in saffron broth and stir until most of the liquid is absorbed.
17
At this point, rice should be tender with a slight bite; if its still too crunchy, continue to add broth 1/2 cup at a time and stir until most of liquid is absorbed and rice is tender.
18
Stir in shrimp, butter, half of the chopped pistachios and half of the grated cheese.
19
Season with salt and pepper, to taste.
20
Cook until shrimp is heated through and cheese is melted.
21
Transfer to serving bowls and sprinkle with remaining chopped pistachios and grated cheese.
22
Recipe from Serious Eats.

1209

kcal

Calories

Fat

Carbs

151

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 6 cups (to 8 Cups) Low Sodium Chicken Broth, 1/4 teaspoons Spanish Saffron Threads, 1/2 cups Shelled Pistachios, 2 Tablespoons Olive Oil, and more.

Yes, Saffron Risotto with Shrimp and Pistachios 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.

That's it — enjoy your meal!

Saffron Risotto with Shrimp and Pistachios

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions