Fish

Shrimp Saffron Risotto is for Dinner.

Shrimp Saffron Risotto takes 15 minutes to prepare.

Shrimp Saffron Risotto takes 30 minutes to cook.

Shrimp Saffron Risotto makes 6 servings.

The ingredients for Shrimp Saffron Risotto are:

5 cups reduced sodium chicken broth
2 tablespoons olive oil
1 cup onions
1/2 cup wine
1 teaspoon saffron threads
1 pound uncooked shrimp
1 cup marinara sauce
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup basil

Here is how you make Shrimp Saffron Risotto:

Instructions Pour the broth into a large measuring cup and microwave on High until very hot. Heat the oil in a large Dutch oven over medium heat. Add the shallots and cook, stirring occasionally, until softened, about 3 minutes. Add the rice and cook, stirring, until the outer shell is translucent, about 1 minute. Add the wine and saffron and cook, stirring constantly, until the liquid is almost completely absorbed, 1?2 minutes. Add 1 cup of the hot broth and cook, stirring constantly, until the liquid is almost completely absorbed. Continue to add broth, 1 cup at a time, stirring until it is absorbed before adding more, until the rice is just tender. The cooking time from the first addition of broth should be 20?22 minutes. Stir in the shrimp, tomatoes, salt, and pepper. Cook, stirring, until the shrimp are just opaque in the center, 2?3 minutes. Remove from the heat and stir in the basil. Serve at once. Serving Size: 1 generous size cupNumber of Servings: 6Recipe submitted by SparkPeople user RADDI1.

The nutritional information for Shrimp Saffron Risotto is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 144.2

• Total Fat: 4.0 g
• Cholesterol: 147.5 mg
• Sodium: 701.4 mg
• Total Carbs: 6.9 g
• Dietary Fiber: 1.3 g
• Protein: 20.1 g

Shrimp Saffron Risotto is Italian cuisine.