Saffron / Smoked Paprika Chicken / Lemon Pepper Shrimp (3) / Peas / Sun-dried Tomatoes Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, heat the chicken or vegetable broth and keep it warm over low heat. Add the saffron strands to the broth to infuse flavor.

2. 2

   Sauté Aromatics

   In a large skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until translucent, about 4-5 minutes. Add minced garlic and sauté for another minute.

3. 3

   Cook the Chicken

   Add the diced chicken breast to the skillet and season with salt, pepper, and smoked paprika. Cook until the chicken is no longer pink, about 5-7 minutes.

4. 4

   Add Rice and Wine

   Stir in the Arborio rice and cook for 1-2 minutes until the rice is slightly translucent. Pour in the white wine and stir until it is mostly absorbed.

5. 5

   Add Broth Gradually

   Begin adding the warm broth to the rice mixture, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue this process for about 15-20 minutes until the rice is creamy and al dente.

6. 6

   Add Shrimp and Peas

   When there are about 5 minutes left of cooking, add the shrimp, peas, sun-dried tomatoes, and lemon pepper seasoning. Stir gently until the shrimp are pink and cooked through.

7. 7

   Finish the Risotto

   Remove the skillet from heat and stir in the remaining tablespoon of butter, grated Parmesan cheese, and fresh parsley. Adjust seasoning with salt and pepper to taste.

8. 8

   Serve

   Serve the risotto warm, garnished with additional parsley and Parmesan if desired.