Shrimp and Saffron Risotto Recipe

Name: Shrimp and Saffron Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1/2 cup chopped onions; 2 tablespoons minced shallots; 2 tablespoons minced garlic; 2 cups Arborio rice; 4 cups shrimp stock, infused with 3 threads of saffron; 1 tablespoon unsalted butter; 2 teaspoons salt; 1 teasapoon white pepper; 1/2 cup chopped green onions; 1/2 cup chopped tomatoes, peeled and seeded; 1 teaspoon Essence, recipe follows; 1/2 pound peeled medium shrimp, tail off and halved; 3/4 cup grated Parmesan Reggiano, plus 1/4 cup for garnish; 6 fried spinach leaves; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme

Servings: persons

1 tablespoon olive oil
1/2 cup chopped onions
2 tablespoons minced shallots
2 tablespoons minced garlic
2 cups Arborio rice
4 cups shrimp stock, infused with 3 threads of saffron
1 tablespoon unsalted butter
2 teaspoons salt
1 teasapoon white pepper
1/2 cup chopped green onions
1/2 cup chopped tomatoes, peeled and seeded
1 teaspoon Essence, recipe follows
1/2 pound peeled medium shrimp, tail off and halved
3/4 cup grated Parmesan Reggiano, plus 1/4 cup for garnish
6 fried spinach leaves
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

1
["In a saute pan, heat the olive oil.", "When the pan is smoking hot, saute the onions, shallots and garlic for 1 minute.", "Using a wooden spoon, stir in the rice and saute for 1 minute.", "Stir in butter and 1/2 cup of the stock at a time until all of the liquid is incorporated, about 3 minutes.", "Season with salt and pepper.", "Fold in the green onions and tomatoes.", "Season with Essence and bring up to boil, about 10 minutes.", "Fold in the shrimp and simmer for 2 minutes.", "Spoon the risotto into a shallow bowl.", "Garnish with fried spinach leaves, Parmesan Reggiano and Essence.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"

904

kcal

Calories

Fat

102

Carbs

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.

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

You need 23 ingredients. The key ingredients include: 1 tablespoon olive oil, 1/2 cup chopped onions, 2 tablespoons minced shallots, 2 tablespoons minced garlic, and more.

Yes, Shrimp and Saffron Risotto 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.

Shrimp and Saffron Risotto

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