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Shrimp & Saffron Risotto

Yields8 ServingsPrep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

Shrimp & Saffron Risotto

shrimp-saffron-risotto

Ingredients
 6 cups Chicken broth
 ½ tsp Turmeric
 ½ tsp Paprika
 1 Lemon
 ½ Medium onion
 1 Clove garlic, minced
 2 cups Jasmine or Arborio rice
 1 cup Dry white wine
 1 lb Shrimp, peeled
 1 tbsp Kerrygold Butter
 Parsley
 Fresh Parmesan
Directions
1

Boil 6 cups of chicken broth in a large stock pot. As it the chicken broth is boiling, add 1/2 tsp. turmeric, 1/2 tsp. paprika, & a squeeze of 1/2 a lemon

shrimp-saffron-risotto

2

Meanwhile, saute onion until almost browned. Add 1 clove of minced garlic for fragrance.

3

Add rice and toss to coat; once coated, add 1 cup of white wine and toss until absorbed.

4

Slowly add in chicken broth, approximately 1 cup at time. Continue to add in chicken broth as it absorbs and thickens.

shrimp-saffron-risotto

5

As the risotto is being made, melt butter and saute shrimp for, approximately, 1-2 minutes per side.

6

Combine the risotto and shrimp; add freshly grated Parmesan cheese, squeeze of 1/2 a lemon, and garnish with parsley.

shrimo-saffron-risotto

Nutrition Facts

Servings 8