- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: For 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 499.41 (Kcal)
- Carbohydrates 70.17 (g) of which sugars 3.87 (g)
- Proteins 27.05 (g)
- Fat 10.43 (g) of which saturated 1.66 (g)of which unsaturated 1.65 (g)
- Fibers 1.45 (g)
- Sodium 1,386.00 (mg)
Indicative values for a portion of 470 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Storage
Shrimp and saffron risotto can be stored in the fridge for one day.
Tips
To add an extra touch to your shrimp and saffron risotto, you can sprinkle some freshly chopped parsley before serving.
Carnaroli rice is the most recommended for making risotto, but you can use any type you prefer or have available.
If you like, you can also deglaze the shrimp with some white wine.
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