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.

Ingredients

  • 1/2 teaspoon SO Garlic powder org
  • 1/2 teaspoon SO Spanish Saffron 0.5g
  • 1/2 teaspoon SO Black Pepper med org
  • 1/2 cup SO Nutritional Yeast Org
  • 1/8 to 1/2 teaspoons SO Cayenne Pepper Organic
  • 5 cups low-sodium chicken or vegetable broth
  • 3 tablespoons vegan butter, divided
  • 1 cup diced yellow onions
  • 1/4 teaspoon sea or pink Himalayan salt
  • 1 1/2 cups dry Arborio rice
  • 1/2 cup + 2 tablespoons dry white wine, divided
  • 1 tablespoon olive or avocado oil
  • 1 pound large raw shrimp, peeled and deveined (30 to 35 count)
  • 2 tablespoons chopped parsley or cilantro
  • Lemon wedges, for serving

Directions

    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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