Saffron Risotto with Shrimp and Veggies by @professionalchefs

40 min
Medium

4 servings

🧂

0.3 g

Saffron

🍤

230 g

Shrimp

🥦

450 g

Veggies

🍚

230 g

Risotto Rice

Preparation Steps

  1. Step 1/4

    Soak saffron in warm water.

    🧂Saffron
    Spoon

  2. Step 2/4

    Cook risotto rice until al dente.

    🍚Risotto Rice
    🍳Pan

  3. Step 3/4

    Add saffron and veggies to rice.

    🧂Saffron
    🥦Veggies
    🥄Spatula

  4. Step 4/4

    Stir in shrimp, cook until pink.

    🍤Shrimp
    🥄Spatula

Composition

Ingredients

Types

Spices, Seafood, Vegetables, Grains

Ingredients

Saffron, Shrimp, Veggies, Risotto Rice

Allergens

Shellfish

Dietetics

Dietary regimen

Pescatarian

Calories

600 kcal

Macro nutrients

Protein: 25g, Carbohydrates: 85g, Fat: 20g, Sugar: 5g, Fiber: 4g

Nutritional Information

Minerals

Sodium: 700mg, Calcium: 150mg, Iron: 3mg, Magnesium: 60mg

Vitamins

Vitamin C: 20mg, Vitamin A: 500IU, Vitamin E: 2mg, Vitamin K: 405g, Vitamin B6: 0.3mg, Vitamin B12: 1.25g, Vitamin D: 0.55g

Preparation

Time Information

Preparation

10 minutes

Cooking

30 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

4 steps

Equipments

Utensils

Pan, Spatula

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Lunch

Origin

Source

Platform

instagram

Original Creator

@professionalchefs

Origin

Cuisine

Mediterranean

Geographic

Italy, Mediterranean

Various

Aspect

Texture

Creamy, Tender

Flavors

Umami, Savory

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 48 hours (in an airtight container)