Protein Boost | Quick Korean Shrimp & Squash Risotto
with Kimchi & Asian Greens
Cooking time
15 minutes
Servings
2/4
Calories
690 /serving
Power up on proteins! Add shrimp to your meal with our Protein Boost option. This streamlined risotto kicks up a classic Italian dish with Korean flavours—all in just 15 minutes. Arborio rice gets a sprinkling of mild furikake, picking up hints of sesame and seaweed as it cooks to creaminess. With generous butternut squash, shrimp and Asian greens, all it needs is a dusting of cheese to be complete.
We will send you:
- 285g Shrimp (BAP-certified)
- 300g Diced butternut squash
- 50g Diced onions
- 66g Organic kimchi
- 160g Arborio rice
- 30ml Vegetable demi-glace
- 25g Grana Padano (contains rennet)
- 225g Asian greens (yu choy or gai lan)
- 10g Mild Furikake (black sesame seeds, white sesame seeds, crushed nori, sugar, kosher salt)
Contains: Eggs, Milk, Sesame, Shrimp
You will need:
Oil
Medium pot
Salt & pepper (S&P)
2 or 4 tbsp Butter
Large pan (non-stick if possible)
Total Fat
22 g
Saturated Fat
11 g
Sodium
1290 mg
Total Carb
94 g
Sugars
11 g
Protein
35 g
Fibre
10 g
Preparation
Start the risotto
In a medium pot, heat a drizzle of oil on medium-high. Add the squash, onions, ½ the mild furikake and S&P. Sauté, 2 to 3 min., until beginning to soften. Add the rice and cook, stirring constantly, 30 sec. to 1 min., until slightly translucent. Add the demi-glace, 3 cups water (5 ½ cups for 4 portions) and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 14 to 18 min., until most of the liquid has been absorbed and the rice is al dente.
Mise en place
Meanwhile, remove the bottom ½ inch of the yu choy stems; cut crosswise into 1-inch pieces.
Finish the risotto
To the pot of risotto, add 2 tbsp butter, ⅓ cup water (double both for 4 portions), the yu choy, kimchi, cheese and S&P. Cook, stirring often, 1 to 2 min., until the yu choy is tender and the cheese is combined.
Cook the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with S&P. 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.
Plate your dish
Divide the risotto between your bowls. Top with the shrimp. Garnish with the remaining mild furikake. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
