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Saffron-Shrimp Risotto

  • Prep 45 min
  • Total 45 min
  • Ingredients 13
  • Servings 6

Ingredients

4 1/2
cups Progresso™ chicken broth (from two 32-oz cartons)
1/2
teaspoon salt
1/4
teaspoon saffron threads
1
tablespoon olive oil
1
cup finely chopped shallots
2
cloves garlic, finely chopped
2
tablespoons finely chopped fresh thyme leaves
2
tablespoons finely chopped fresh Italian (flat-leaf) parsley
2
cups uncooked short-grain Arborio rice
1/2
cup white wine
1/3
cup whipping cream
1
lb uncooked medium shrimp, peeled, deveined
3/4
cup shredded Parmesan cheese (3 oz)

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
Calories from Fat
90
% Daily Value
Total Fat
10g
16%
Saturated Fat
5g
26%
Trans Fat
0g
Cholesterol
140mg
47%
Sodium
1590mg
66%
Potassium
240mg
7%
Total Carbohydrate
55g
18%
Dietary Fiber
2g
9%
Sugars
2g
Protein
26g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
4%
4%
Calcium
25%
25%
Iron
25%
25%
Exchanges:
2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

You might need extra chicken broth.

This exquisite risotto with saffron and shrimp will be remembered by all your guests!

If desired, substitute white onion for the shallots.

If desired, serve with extra Parmesan cheese.

Directions

  • 1 In microwavable bowl, microwave 1 cup of the broth and salt on High 1 minute. Stir in saffron until broth turns an orange color and salt dissolves; leave saffron threads in broth.
  • 2 In 4-quart Dutch oven, heat oil over medium-high heat. Add shallots; cook 1 to 2 minutes, stirring frequently, until translucent. Add garlic, thyme and parsley; cook 30 seconds to 1 minute (do not burn garlic).
  • 3 Stir in rice until coated with oil. Stir in saffron broth. Reduce heat to medium; add wine. Cook about 2 minutes or until wine is almost evaporated. Cover; simmer over medium heat 20 minutes, stirring occasionally. Continue to cook over medium heat, stirring in about 1/2 cup broth every 5 minutes until all broth has been added and mixture is creamy.
  • 4 Stir in cream and shrimp. Reduce heat to medium-low; cover and cook until shrimp are pink and rice is tender. Stir in Parmesan cheese. Serve immediately.

This exquisite risotto with saffron and shrimp will be remembered by all your guests!

Rate and Comment

This exquisite risotto with saffron and shrimp will be remembered by all your guests!