Steps: saffron shrimp risotto healthy recipe

• To prepare the saffron shrimp risotto, first, you need to clean the shrimp, removing the head.

  

• Trim the protruding parts of the belly.

  

• Using scissors, cut into the top side to remove the shell, extracting the intestine from the flesh with the help of tweezers or a toothpick.

  

• In a pot with a drizzle of oil, add the onion, a garlic clove, and let it brown.

  

• Add the heads, crushing to release all juices, stir and then add water, coarse salt, pepper, and finally, the packet of saffron. Cook on medium heat for about half an hour.

  

• After half an hour, the stock will be ready, and you simply need to strain it to remove the heads and shells.

  

• In a pan with high edges, heat a drizzle of oil and add the onion.

  

• Toast the rice.

  

• Gradually add the stock, one ladle at a time, letting it be absorbed before adding more. Meanwhile, cook the four shrimp in a non-stick pan, searing them for a couple of minutes on both sides.

  

• Serve by adding the shrimp and flavoring with grated lemon zest.

  
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