Recipe: Shrimp Saffron Risotto & Olive Oil

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Much frozen shrimp sold in the grocery store is washed in a sodium solution. Substantially reduce sodium intake by looking for shrimp that is not.



5 to 6 cups reduced sodium, fat-free chicken broth
1 tablespoon olive oil
2 shallots, chopped
1/2 link (about 1 1/2 ounces) cured chorizo, very thinly sliced
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 teaspoon saffron threads, lightly crushed
1 pound peeled and deveined medium shrimp
1 cup thawed frozen peas
1/4 teaspoon freshly ground black pepper
1/2 cup chopped fresh basil


1. Bring chicken broth to a boil in a saucepan; immediately reduce heat and keep warm on low.

2. Heat the oil in a large Dutch oven over medium heat. Add the shallots and chorizo and cook, stirring occasionally with a wooden spoon, until the shallots soften, 3 to 4 minutes. Add the rice and cook, stirring, 1 minute until it is well coated. Stir in the wine and saffron and cook, stirring constantly, 1 to 2 minutes, until the liquid is almost completely absorbed. Add 1 cup of the hot broth and cook, stirring constantly, until the liquid is almost completely absorbed. Continue cooking and adding broth, 1 cup at a time, stirring and allowing the liquid to be absorbed before the next addition. This process takes about 20 to 22 minutes; the rice should be creamy but with a slight chewiness in the center.

3. Add the shrimp and peas and cook, stirring gently, 2 to 3 minutes, until the shrimp is pink and cooked through. Remove from the heat and stir in the pepper and basil. Add salt to taste and serve immediately. Makes 4 servings.

Nutritional analysis for each serving: 399 calories, 8.7 g fat, 2.1 g saturated fat, 25.8 g protein, 3.4 g fiber, 888 mg sodium

Recipe: Shrimp Saffron Risotto & Olive Oil, 4.8 out of 10 based on 15 ratings

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