Recipes Ingredients Seafood Recipes Shrimp Recipes Saffron Risotto with Shrimp and Peas Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 9, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 55 mins Total Time: 55 mins Servings: 4 Plump shrimp and fresh spring peas make a delicious duo in this lemony risotto, while a pinch of saffron gives it a striking golden hue. Ingredients 4 cups low-sodium chicken broth 1 teaspoon finely grated lemon zest, plus 4 teaspoons fresh lemon juice Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 cup finely chopped yellow onion (from 1 small) 1 ½ cups short-grain Italian rice, such as arborio ¼ cup dry white wine, such as Sauvignon Blanc 1 pinch saffron 1 pound large peeled, deveined shrimp ¾ cup fresh peas 3 tablespoons unsalted butter, room temperature ½ cup finely grated Parmigiano-Reggiano (1 ½ ounces), plus more for serving Directions In a saucepan, combine broth, 2 cups water, lemon zest, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Bring to a simmer over medium heat. Meanwhile, heat a large straight-sided skillet over medium. Swirl in 2 tablespoons oil. Add onion, season with 1/4 teaspoon salt, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add rice and cook, stirring, until translucent and grains begin to make a popping sound, 3 to 4 minutes. Stir in wine and saffron; cook until wine is mostly evaporated, about 30 seconds. Ladle 1 cup broth mixture into skillet. Stir with a wooden spoon at a moderate speed until most of broth is absorbed and bottom of skillet stays visible for a second or two as you mix, 2 to 3 minutes. Continue ladling broth into skillet, about 1/2 cup at a time (or enough to just cover rice). Stir slowly but constantly, allowing rice to absorb most of broth before adding more. Risotto is ready when rice is al dente and broth has thickened to a rich sauce, 20 to 25 minutes. (You may not need to use all of broth.) Add shrimp and peas to skillet with last addition of broth; cook until shrimp are opaque, 2 to 3 minutes. Remove from heat. Stir in butter, lemon juice, and cheese; season with salt and pepper. Drizzle with oil and sprinkle with more cheese and pepper to serve. If the risotto becomes stiff before serving, stir in more hot broth, a little at a time, until it's loose and creamy. Sidney Bensimon Variations You can use thawed frozen peas instead of fresh -- stir them into risotto off of heat before adding butter, lemon, and cheese. Rate it Print