Dairy-Free Saffron Risotto with Pan-Seared Shrimp
This dairy-free seafood risotto is vibrantly colored and boldly flavored with saffron, cayenne and white wine.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.frontiercoop.com.
Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Dutch oven
- Saute pan
- Wooden spoon
- Measuring cup
- Measuring spoon
- Stove
- Plate
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
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