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Gluten Free

Quick Shrimp Risotto

with Pan-Seared Cherry Tomatoes

Cooking time

35 minutes

Servings

4

Calories

530 /serving

Preparing a homemade risotto is often a labour of love that can seem daunting to the uninitiated. Have no fear! We’ve devised a way to make the whole process effortless without skimping on flavour. Simply combine your arborio rice with demi-glace, plenty of aromatics and water, and let it all gently simmer away while you pan sear shrimp and cherry tomatoes. Toss it all together with a generous handful of grated Parmesan and fresh chives and you are set to impress with your cooking prowess!

We will send you:

  • 450g Shrimp
  • 2 Garlic cloves
  • 1 Shallot (or onion)
  • 1 Bunch of chives
  • 1 Leek
  • 225g Cherry tomatoes
  • 60g Vegetable demi-glace
  • 330g Arborio rice
  • 25g Parmigiano Reggiano
  • 4g Shrimp risotto spice blend (black pepper, dill weed, salt, paprika, red bell pepper, parsley, garlic, sugar, basil, lemon peels, onion, dill seeds, sunflower oil, lemon powder)

Contains: Milk, Shellfish

You will need:

Medium pot
Large pan (nonstick if possible)
Olive oil
2 tbsp Butter
Salt & pepper
Oil
Total Fat
13 g
Saturated Fat
6 g
Sodium
900 mg
Total Carbs
77 g
Sugars
4 g
Protein
24 g
Fibres
3 g
Preparation
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Mise en place
Trim and discard the root end of the leek. Halve the leek lengthwise; rinse under cool water to remove any grit between the layers and thinly slice into half-moons. Peel and mince the shallot. Mince the garlic. Halve the cherry tomatoes. Finely slice the chives. Pat the shrimp dry with paper towel and remove the shells from the tails; season with the spice blend and S&P.
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Start the risotto
In a medium pot, heat a drizzle of olive oil on medium-high. Add the leeks, garlic and shallots. Cook, 2 to 3 minutes, until the leeks have softened. Add the rice and cook, stirring constantly, 30 seconds to 1 minute, until the rice is slightly translucent. Add the demi-glace and 4 cups of water; season with S&P. Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, 16 to 20 minutes, until most of the liquid has been absorbed and the rice is al dente (still firm to the bite).
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Cook the shrimp
While the rice cooks, in a large pan (nonstick if possible), heat a drizzle of oil on medium. Add the seasoned shrimp* in a single, even layer and cook, 1 to 2 minutes per side, until the shrimp are opaque and cooked through. Transfer to a plate and set aside in a warm spot.
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Cook the tomatoes
While the rice continues to cook, heat the same pan on medium heat and add a drizzle of oil. Add the cherry tomatoes; season with S&P. Cook, 1 to 2 minutes, until the tomatoes begin to soften. Transfer the tomatoes to the plate of shrimp.
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Finish the risotto & serve
Add 2 tbsp of butter and the Parmesan to the pot of cooked rice; stir thoroughly to combine and season with S&P. Divide the finished risotto between your plates and top with the cooked shrimp and tomatoes. Garnish with the chives. Bon appétit!

*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.