Shrimp Risotto
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy Arborio risotto infused with saffron and finished with plump shrimp, Parmesan, and butter. The slow-cooked rice becomes luxuriously rich while the tender shrimp adds subtle sweetness. An impressive restaurant-quality dish that's surprisingly achievable at home.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4-5 cups chicken stock
- water (if needed)
- 1 pinch saffron thread (optional, see Notes)
- 6-7 tablespoons butter (divided)
- 1 medium onion (finely chopped)
- 1 clove garlic (finely chopped)
- 1 ½ cups arborio rice (uncooked, unrinsed)
- 1 cup freshly grated parmesan cheese (plus more for serving)
- salt (to taste)
- black pepper (to taste)
- 1 pound shrimp (peeled and deveined)
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 1 tablespoon lemon juice
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 1367mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 428mg
- Calcium
- 264mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1367MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.