Lemon-Garlic Shrimp Risotto
with Peas & Leafy Greens
Cooking time
25 minutes
Servings
4
Calories
610 /serving
That feeling when you want to enjoy a family meal without sacrificing adult refinement? This chic and comforting risotto, topped with plump, pink, seared lemon-garlic shrimp, is just the ticket. Start the arborio rice with fragrant sautéed garlic and our Zesty Herbs seasoning mix. Once the delicate grains have simmered to tenderness, throw in a handful of green peas and a bunch of leafy greens. Lemon zest, butter and grated Grana Padano fine-tune the flavour just so.
We will send you:
- 450g Shrimp
- 15ml Minced garlic
- 120g Baby greens (baby spinach or kale)
- 1 Lemon
- 300g Green peas
- 320g Arborio rice
- 60ml Vegetable demi-glace
- 100g Grana Padano (contains rennet)
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Eggs, Milk, Mustard, Shrimp, Sulphites
You will need:
Large pot
Oil
Salt & pepper (S&P)
Zester
Large pan (non-stick if possible)
2 tbsp Butter
Total Fat
19 g
Saturated Fat
10 g
Sodium
1170 mg
Total Carb
79 g
Sugars
5 g
Protein
34 g
Fibre
6 g
Preparation
Start the risotto
In a large pot, heat a drizzle of oil on medium-high. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the rice and cook, stirring constantly, 30 sec. to 1 min., until slightly translucent; season with ⅓ of the spices and S&P.
Continue the risotto
To the pot of risotto, add the demi-glace and 5 cups water; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 16 to 20 min., until the rice is al dente and most of the liquid has been absorbed. Add the spinach and peas. Cook, stirring occasionally, 2 to 3 min., until wilted.
Prepare the shrimp
Meanwhile, zest and juice the lemon. Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining spices and S&P.
Cook & coat the shrimp
In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through. Add the remaining garlic and the lemon juice (start with ½). Cook, stirring frequently, 1 to 2 min., until warmed through and coated.
Finish the risotto & serve
To the pot of risotto, add the lemon zest, 2 tbsp butter, the cheese and S&P; stir well. Divide the risotto between your bowls. Top with the shrimp. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
