Dairy-Free Saffron Risotto with Pan-Seared Shrimp

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  • Total Time: 1 hrs 20 mins
  • Hands-on Time: 0 hrs 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.



    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 translucent.

    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.

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