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Fresh pre-cut ingredients
20 minutes

Shrimp, Zucchini & Pea Risotto

with Fresh Lemon & Mint

Cooking time

20 minutes




760 /serving

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.

We will send you:

  • 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)

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

You will need:

Medium pot
Large pan (non-stick if possible)
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
26 g
Saturated Fat
11 g
2050 mg
Total Carb
94 g
10 g
38 g
8 g
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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.
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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.
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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.
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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.
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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!

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