Tomato & Saffron Risotto with Shrimp

I was at a complete loss on what to cook for dinner last night but I had my two workhorse spice blends, the Healthy On You You’re So Spain and Saffron & Winding Road Sea Salt. I put them to work on this Tomato & Saffron Risotto with Shrimp and it was amazing. No cream in this Milanese version. Just a little parmesan at the end which makes it perfect for warm summer meals.

So, there’s really no hard and fast rules when it comes to spices and combining flavors. At least not I’m my book! That’s why I love creating interesting little twists on my favorite recipes using our Healthy On You spice blends.⁠ Try this incredible recipe and you will fall in love with the simplicity and lightness. Use fresh ripe tomatoes and the result will be absolutely amazing.


Makes 4 servings

For the Risotto

  •   cups

    arborio rice

  • 2 tbsp

    olive oil

  • 1 large

    shallot, finely chopped

  • ½  tsp

     saffron threads

  • 2 tsp
  • ¼  cup

     dry white wine

  • 5 cups

     stock (seafood, or chicken, etc.)

  • 2 ripe

    plum tomatoes, chopped into ½-inch dice

  • 1  tsp

    Healthy On You® Saffron and Winding Road sea salt

  • fresh cracked black pepper 

  • ¼  cup

    ​grated or shaved Parmesan cheese plus more for sprinkling at the end

For the Shrimp

  • 1 tbsp

    salted butter

  • 1 lb

    21-30 count shrimp, peeled and de-veined

Make the Risotto

  1. In a small saucepan, warm the saffron and wine over moderate heat for one minute.

  2. Heat the stock in a medium saucepan and add the Saffron and Winding Road sea salt; set aside.

  3. In a large sauté pan, heat the olive oil over medium heat; add the shallots and cook until translucent, 2-3 minutes.

  4. Add the rice, You're So Spain spice blend and combine with the shallots. 

  5. Continue to stir the rice until it becomes translucent at the edges of the grains. Add the wine and saffron mixture (it should be bright yellow in color) and stir well.

  6. When the wine absorbs into the rice, about 1-2 minutes, add a ladle full (about ¾ cups) of stock at a time. 

  7. Gently boil the rice, stirring, until the liquid is absorbed.

  8. Repeat this procedure, adding the hot stock one cup at a time, until it is all used and the rice is tender but firm.

  9. Stir in the Parmesan cheese and let rest while you prepare cook the shrimp.

Make the Shrimp

  1. Heat a skillet over medium heat. Melt the butter and just as it begins to foam, add the shrimp.

  2. Sprinkle with the Saffron and Winding Road sea salt and saute until the shrimp is opaque and just cooked through, about 4-5 minutes.

  3. Remove from heat. 

Plate the Risotto and Shrimp

  1. Plate the risotto by adding to a pasta bowl, top with the hot shrimp, and sprinkling with parmesan cheese and basil leaves. Serve hot.

Samantha Binkley