Dairy-Free Saffron Risotto with Pan-Seared Shrimp | Frontier Co-op

Name: Dairy-Free Saffron Risotto with Pan-Seared Shrimp | Frontier Co-op
Total time: 140 min
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

www.frontiercoop.com

This dairy-free seafood risotto is vibrantly colored and boldly flavored with saffron, cayenne and white wine.

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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