Risotto saffron with shrimp and peas

September 11, 2020

Risotto saffron with shrimp and peas



ingredients for Risottosaffron with shrimp and peas


  • 2 medium shallot, finely chopped (100 g)
  • 2 cloves of fresh garlic, crushed (10 g)
  • 2 tablespoons (30g) butter (400g)
  • 2 cups Arborio rice
  • 2 MAGGI Saffron Bouillon cubes
  • 4 cups hot water (1.0 liter)
  • 300 g of peas
  • 600 grams peeled shrimp, peeled and strung back
  • 6 tablespoons (60 g) grated parmesan cheese


how to make risotto saffron with shrimp and peas


  1. In a deep frying pan, sauté the shallots and garlic in the butter until tender, add the rice and stir together and cook over medium heat for 2-3 minutes.
  2. Add 2 cubes of MAGGI® Saffron Stock, 4 cups of hot water, and stir over medium heat for 10 minutes.
  3. Add the peas and shrimp, stir well, and cook for another 10 minutes, until the shrimp are soft and the rice is soft.
  4. Top with parmesan cheese and serve.

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