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Saffron Risotto with Shrimp and Peas- Everyday Food with Sarah Carey
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Saffron Risotto with Shrimp and Peas- Everyday Food with Sarah Carey



Sarah Carey shows you how to make a Spanish-inspired main-dish risotto that’s studded with shrimp and fresh shelled peas.

Get the recipe: https://www.marthastewart.com/1527461/saffron-risotto-shrimp-and-peas

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.

http://www.youtube.com/user/everydayfoodvideos

29 Comments

  5. Stefan

    How do you only have 5k views after 8 hours with 1 mio subs? Seems a little fishy 😉

    Btw: Pls watch a video on cutting onion 🙂
    And why would you cool the shrimp? Give them a little fry. Much more flavour and visually way better as well…

  6. Marie Anne

    Italians have a hard time putting cheese on seafood. I used to be criticized for that, and here is a chef doing just that. 😜

  7. Steve Malczewski

    Adding raw shrimp..?? C'mon.. Man..!! Brown them off in that skillet first on one side and put them in a reserve bowl with olive oil and parsley.. Add them at the end while the ree zo toe is resting… Love Sara and the channel..

  9. S M

    Why would you leave the tails on in a risotto ? A gummy mess for your guests to deal with them.

  10. Crafty Loops

    I LOVE risotto but unfortunately I HATE onions which sadly means I'm limited to eating it at home as most restaurants won't or can't make risotto without onions (which breaks my risotto loving little heart, lol). And it drives me nuts when they says "Oh but theyre cut up really small, you barely know theyre there"…….believe me, I know they are there, lol. I have a extremely keen sense of smell and taste and onion is the one thing I can pick out of any dish. They just make me so sick. I make a mean mushroom risotto at home (without onions of course) and it is so delicious. But my Husband would absolutely love this particular Shrimp and pea risotto. Thank you so much for sharing Sarah. Lee x

  14. Ariel

    I haven't tasted Risotto, but I'm curious as to how to know the right consistency of the rice.

  23. Suzanne Baruch

    Yay! An "Everyday Food" video that could easily be kicked up a few notches to serve to guests! SURELY, this comments section won't be filled with pompous asses criticizing this recipe because it's not fancy enough!
    v
    v
    v
    v
    Aaaaaaaand I'm disappointed 😑

  24. Jacqueline D.

    Just made this, turned out great! My 1st risotto! I used more saffron and scallops, grilled them for marks and finished cooking with risotto.😋

  26. Liza Solleza

    I noticed you add shrimps peeled, without marinating. Would that make the Shrimps bland. As the cooking time between putting the shrimps and serving is short. So that would mean the shrimps wont take on any flavor. Is it not better to pan sear the Shrimps so it takes on the extra Flavor and Marinate the shrimps before hand, then add it to the rice just as the rice is ready to serve, so it all warms through. Just wondering. Your Thoughts. Thanks

  29. Alex D

    After you make the risotto you have to cover it and let it rest for 5/8 minute, than stir it and serve it.

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