Saffron Shrimp Risotto
This creamy risotto comes infused with saffron for a golden hue and subtle floral note. Seared shrimp and blistered cherry tomatoes sit on top, while lightly sauteed asparagus adds a fresh and green bite.
Nutritional facts
Protein
27g
Carbs
54g
Calories
550kcal
Fat
23g
Ingredients
Shrimp, Plum Tomato, Arborio Rice, Asparagus, Shallot, White Wine, Onion, Extra Virgin Olive Oil, Butter, American Grana Cheese, Canola and Olive Oil Blend, Chicken Base, Kosher Salt, Black Pepper, Tarragon, Lemon Zest, Chives, Saffron
Contains milk, shrimp, wheat, soybeans.
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About Rocco Dispirito
Rocco DiSpirito is a James Beard Award–winning chef, New York Times bestselling author, and one of America’s most recognized culinary voices. Known for his bold Italian flavors and modern approach to cooking, Rocco built his reputation in some of the world’s top kitchens before opening the acclaimed Union Pacific in New York City.
Today, he brings that same level of precision and creativity to CookUnity, crafting dishes that deliver restaurant-quality flavor with real-world practicality. His cooking is rooted in seasonal ingredients, Italian tradition, and a relentless focus on making food that’s both deeply satisfying and approachable.
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