Dairy-Free Saffron Risotto with Pan-Seared Shrimp

  • Total Time: 1 hours  20 mins
  • Hands-on Time: 40 mins
  • Makes: 4 servings

This dairy-free seafood risotto is vibrantly colored and boldly flavored with saffron, cayenne and white wine. A lightened-up take on classic risotto, this recipe uses olive oil, vegan butter, and nutritional yeast to create a delicious, creamy risotto that you’d never know was dairy free. For a vegan risotto, leave out the shrimp.

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1. In a saucepan over medium heat, bring broth to a simmer, then cover and keep warm over
low heat.

2. In a Dutch oven or pot over medium heat, melt 2 tablespoons butter. Add onions and salt,
then cook 5 to 7 minutes, until softened and translucent. Add garlic powder and saffron, then
cook 30 seconds. Add rice and cook 3 more minutes, stirring constantly, until edges become

3. Stir in 1 cup wine and cook, stirring constantly until fully absorbed. Stir in 4 cups warm broth,
reduce heat to medium-low, cover, and simmer risotto 15 more minutes, stirring twice, until most
of the liquid has been absorbed.

4. Meanwhile, in a large sauté pan over medium heat, warm 1 tablespoon olive oil until
shimmering. Add shrimp and cook 3 minutes, until pink and translucent. Remove from heat and
toss with parsley.

5. Add remaining 1 cup broth to risotto and cook 3 to 4 minutes, stirring constantly, until creamy.

6. Off heat, stir in remaining tablespoon butter, remaining 2 tablespoons wine, and nutritional
yeast, then cover and let stand 5 minutes.

7. Serve with shrimp and lemon wedges.

Recipe Tip Unless you like a lot of spicy heat, start with 1/8 teaspoon of the cayenne pepper, taste, then add more if you want more heat.


Calories: 550, Cholesterol: 170mg, Fiber: 5g, Sodium: 670mg, Carbohydrates: 67g, Fat: 16g, Protein: 35g



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