
Shrimp & asparagus risotto
Shrimp & asparagus risotto with lemon, dill & parmesan
Stove top/ microwave
8 minutes
Shelf-life: Day of delivery plus 4 days
580 calories per person
Serves 2
Mediterranean, Gluten free, Soy free
Not suitable for pescatarians due to Parmesan containing animal rennet
Risotto pot suitable for home freezing
To maximise freshness put the shrimps straight into the freezer on arrival. Defrost when needed in a couple of minutes in the microwave.
For best results stovetop
- Remove Italian dressing from fridge to become liquid again
- Heat tbsp of oil in a frying pan, add defrosted raw shrimps (drain liquid). cook for a minute.
- Add pot of lemon risotto, asparagus, peas & risotto finishing pot cook for 4-5 minutes continuously stirring until pipping hot.
- Serve with arugula dressed with Italian dressing.
Microwave Instructions
- Remove Italian dressing from fridge to become liquid again
- Transfer pot of lemon risotto, asparagus, peas, and risotto finishing pot to a large bowl. Mix.
- Place defrosted raw shrimps into empty large tray season with salt and pepper and a tbsp of oil. Plastic wrap tray.
- Place both the bowl and tray in microwave for 7-8 minutes until pipping hot and shrimp are cooked through. Serve between two bowls with arugula dressed with Italian dressing.
Shrimp (All natural antibiotic & hormone free, farmed in South East Asia), Arborio rice, Peas, Cauliflower, White wine, Parmesan, Asparagus, Onion, Butter, Cream, Arugula, Leeks, Chicken stock, Lemon, Garlic, Extra virgin olive oil, Olive oil, Dill weed, Agave syrup, Parsley, Cider vinegar, Chives, Dijon mustard, Salt, Black pepper, Oregano
Allergens: Crustaceans, Milk
Contains mustard & celery
Not suitable for pescatarians due to Parmesan containing animal rennet
Calories 580, Fat 32g, Saturated fat 14g, Carbohydrates 45g, Total sugars 6g, Protein 25g, Fibre 5g, Sodium 1030mg