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Shrimp zucchini pea risotto - Extra large standard

Shrimp, Zucchini & Pea Risotto

with Fresh Lemon & Mint

760 cals

20 mins

Description

Risotto has a reputation as a slow-cooking, time-consuming meal to prepare. We’re putting it in the express lane, starting the arborio rice with garlic then tossing in green peas and diced zucchini to cook along to al dente. At the finale, you’ll flavour bomb it with fresh lemon and mint, and amp up the texture by adding grated zucchini. Pink curls of shrimp, seared in a zesty blend of herbs, sit pretty on top.

Contains:

Eggs, Shrimp, Perch, Tilapia, Milk, Mustard, Clams

Ingredients

for 2 servings

(Double for 4 portions)

  • 285g Shrimp

  • 30ml Minced garlic

  • 1 Bunch of mint

  • 1 Lemon

  • 2 Zucchini

  • 200g Green peas

  • 12g Seafood demi-glace

  • 165g Arborio rice

  • 25g Grana Padano (contains rennet)

  • 13.5g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Nutrition

Total fat

26g

Saturated Fat

11g

Sodium

2050mg

Total carbs

94g

Sugar

10g

Protein

38g

Fibres

8g

Recipe Instructions

Shrimp, Zucchini & Pea Risotto - Step #1 Start the risotto
Step 1: Start the risotto
In a medium pot, heat a drizzle of oil on medium-high. Sauté the garlic, 30 sec. to 1 min., until fragrant. Add the rice and cook, stirring constantly, 30 sec. to 1 min., until the rice is slightly translucent. Add the demi-glace, 3 cups water (5 cups for 4 portions), ⅔ of the spices and S&P. Bring to a boil, reduce the heat to simmer and cook, stirring frequently, 6 to 8 min.
Shrimp, Zucchini & Pea Risotto - Step #2 Mise en place
Step 2: Mise en place
Meanwhile, zest and juice the lemon. Grate ¼ of the zucchini and finely-dice the remaining. Pick the mint leaves off the stems; finely chop the leaves.
Shrimp, Zucchini & Pea Risotto - Step #3 Continue the risotto
Step 3: Continue the risotto
To the pot of risotto, add 1 tbsp lemon juice, 2 tbsp butter (double both for 4 portions), the peas and diced zucchini. Cook, stirring frequently, 4 to 5 min., until the zucchini is tender, most of the liquid has been absorbed and the rice is al dente; season well with S&P.
Shrimp, Zucchini & Pea Risotto - Step #4 Cook the shrimp
Step 4: Cook the shrimp
Meanwhile, in a large pan (non-stick if possible), heat a drizzle of oil on medium. Pat the shrimp* dry with paper towel and remove the shells from the tails if desired; season with the remaining spices and S&P. Cook, 1 to 2 min. per side, until opaque and cooked through.
Shrimp, Zucchini & Pea Risotto - Step #5 Finish the risotto & serve
Step 5: Finish the risotto & serve
To the pot of risotto, add the grated zucchini. Cook, stirring frequently, 2 to 3 min., until reduced. Add the cheese, ½ the mint, the remaining lemon juice and S&P; stir well. Divide the risotto between your bowls. Top with the shrimp. Garnish with the lemon zest and remaining mint. Bon appétit!