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 stove top 

1. Remove Italian dressing from fridge to allow it to become liquid again 
2. Place (defrosted) shrimps in pan with tbsp of oil. Season with salt and pepper and fry for 2-3 minutes. 
3. Add pot of risotto and 1/2 US Cup (4oz) water to the pan. Mix well and heat for 5 minutes over medium heat mixing regularly until the liquid has been absorbed and the rice is soft with as slight bite. (Alternatively if you don't have a cup measuring jug you can empty the Lemon risotto finishing pot from the plastic finishing pot & then fill the plastic pot up to just below the rim with water as this is 4oz) 
4. Add asparagus, peas and risotto finishing pot cook for 1- 2 minutes until vegetables are cooked. Season to your liking and serve immediately 
5. Divide risotto between 2 plates, serve arugula dressed in the Italian Dressing  

Microwave instructions  

1. Remove Italian dressing from fridge to allow it to become liquid again  
2. Transfer pot of risotto and defrosted shrimps into large bowl add 1/4 US Cup (4oz) water to the bowl and season with salt and pepper. Mix well. Microwave for 7  minutes on full power. (Alternatively if you don't have a cup measuring jug you can empty the Lemon Risotto Finishing Pot  from the plastic & then fill the plastic ¼ of the way up  4 oz) 
3. Remove from microwave add vegetables & risotto finishing pot stir through and microwave for an additional 1-2 minutes or until pipping hot and vegetables and prawns are cooked. Mix well and serve immediately.
4. Divide risotto between 2 plates, serve arugula dressed in the Italian Dressing  

Calories 630, Fat 32g, Saturated fat 14g, Carbohydrates 51g, Total sugars 6g, Protein 31g, Fibre 5g, Sodium 680mg