

Dairy-Free Saffron Risotto with Pan-Seared Shrimp
Total Time: 01h 20m
Hands-on Time: 01h 00m
Makes: 4 servings
Indulge in the vibrant flavors of this Dairy-Free Saffron Risotto with perfectly pan-seared shrimp. Rich with the bold essence of Frontier Co-op® saffron, a dash of cayenne, and a splash of white wine, this creamy risotto recipe uses olive oil, vegan butter, and Frontier Co-op nutritional yeast to offer a deliciously dairy-free alternative that doesn’t sacrifice flavor. Whether for a weeknight dinner or a special occasion, this risotto will elevate any meal!
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Ingredients
- 5 cups (divided) reconstituted Frontier Co-op® No-Chicken or Vegetable Broth Powder (both are vegetarian)
- 3 tablespoons vegan butter, divided
- 1 cup diced yellow onions
- 1/4 teaspoon Frontier Co-op® Sea or Pink Himalayan Salt
- 1/2 teaspoon Frontier Co-op® Garlic Powder
- 1/2 teaspoon Frontier Co-op® Spanish Saffron
- 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)
- 1/2 teaspoon Frontier Co-op® Black Pepper
- 2 tablespoons chopped parsley or cilantro
- 1/2 cup Frontier Co-op® Nutritional Yeast
- 1/8 to 1/2 teaspoons Frontier Co-op® Cayenne Pepper
- Lemon wedges, for serving
Directions
- In a saucepan over medium heat, bring broth to a simmer, then cover and keep warm over low heat.
- 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.
- 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.
- Meanwhile, in a large sauté pan over medium heat, warm olive oil until simmering. Add shrimp and cook 3 minutes, until pink and translucent. Remove from heat and toss with parsley.
- Add remaining 1 cup broth to risotto and cook for 3 to 4 minutes, stirring constantly, until creamy.
- Off heat, stir in remaining tablespoon butter, remaining 2 tablespoons wine, and nutritional yeast, then cover and let stand 5 minutes.
- Serve with shrimp and lemon wedges.
- To reconstitute the broth powder, add 7 tablespoons (¼ cup + 3 Tbsp.) No-Chicken Broth Powder or 10 tablespoons (½ cup + 2 Tbsp.) Vegetable Flavored Broth Powder to the 5 cups water and follow the directions in Step 1.
- 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.