Shrimp & Asparagus Risotto image

Shrimp & Asparagus Risotto

Shrimp & asparagus risotto with lemon, dill & parmesan

Stove top & microwave, Raw protein

8 minutes

Shelf-life: Day of delivery plus 4 days 

620 calories per person

Serves 2

Mediterranean, Gluten free, Soy free

Not suitable for pescatarians due to Parmesan containing animal rennet 

To maximize freshness put the shrimps straight into the freezer on arrival. Defrost overnight in the fridge or for a couple of minutes in the microwave.

Risotto pot suitable for home freezing

 

How to Cook Print

To maximize freshness put the shrimps straight into the freezer on arrival. Defrost overnight in the fridge or for a couple of minutes in the microwave.

Stovetop for best results
1. Season & fry shrimps (pat dry) in tbsp of oil 2-3 min.
2. Add lemon risotto, 1/2 a cup of water, cook for 5 mins medium heat, stirring. (Until rice is soft & liquid absorbed).
3. Add asparagus, peas, finishing pot, cook 1-2 mins.
4. Serve immediately with arugula dressed in Italian dressing.

Microwave
1. Place Lemon risotto, shrimps into a microwaveable bowl with 1/4 cup water. Season & microwave for 7 mins.
2. Add asparagus, peas & finishing pot. Stir & Microwave 1-2 mins until hot and shrimp cooked.
3. Serve immediately with arugula dressed in Italian dressing.

 

Ingredients

Shrimps (All natural hormone & antibiotic free, farmed in South East Asia), Water, Arborio rice, Peas, Onion, Parmesan (4.8%), White wine, Asparagus, Leeks, Arugula, Cauliflower, Cream, Butter, Celery, raw, Lemon juice, Olive Canola oil blend, Extra virgin olive oil, Garlic, Chicken Base (Roasted and cooked chicken, salt, sugar, chicken fat, corn starch, hydrolyzed corn protein, autolyzed yeast extract, potassium chloride, maltodextrin, chicken broth, natural flavours, chicken flavour, disodium guanylate, disodium inosinate, turmeric, gum arabic, lactic acid), Dill, Agave syrup, Cornstarch, Vinegar, cider, Chives, raw, Lemon zest, Parsley, Dijon mustard, Salt, Black pepper, Oregano dried

 

Allergens: Crustaceans, Milk

Contains Chicken base, mustard & celery

Not suitable for pescatarians due to Chicken base, Parmesan.

Nutrition Facts

Calories 620, Fat 32g, Saturated fat 14g, Carbohydrates 51g, Total sugars 6g, Protein 31g, Fibre 5g, Sodium 640mg

Customer Reviews

Based on 54 reviews
63%
(34)
19%
(10)
6%
(3)
7%
(4)
6%
(3)
L
Lisa Worsley
Different Texture

I noticed that the rice has a different texture, and the water is not fully absorbing it. I have to drain the liquid . Can you fix that?

N
Nina Witzenburg
Risotto Disappointment

Tonight I prepared the Shrimp & Asparagus Risotto (which I have enjoyed many times before). This was the first time I can remember the instructions calling for one half cup of water to be added. Well, I added it and it was a disaster! What should have been a rich and creamy dish turned into a soupy, watery gruel. The liquid did not boil off. I was able to pluck out some shrimp and vegetables, so I didn’t starve. I’m just glad I didn’t have company over for dinner.

A
Anneline Kraemer
Heartly shrimpy risotto!

I really like this meal. Easy to cook. Go for it! It's a no brainer.
Love herbs but I'm not sure dill is the perfect choice here. Maybe parsley instead?
I would exchange the arugula salad for extra asparagus also.

M
Molly Gallagher
Risotto texture and thickness changed - and not for the better

4-6 weeks ago, I noticed that the risotto texture was changed, thinner and watery, maybe a change of actual rice. This is a downgrade from the prior risotto. The prior risotto was thicker. I could add some water to thin it to the desired consistency. But the new risotto is watery and not as good. Would love if the prior risotto was brought back. 7/14/24

K
Kristine
Delicious

Delicious dish, BUT needs more asparagus. Risotto a little too gummy. I cooked the shrimp separately because they would be overcooked otherwise. That way they remained crisp and fresh. I also added grated cheese. This could also be made with pasta or egg noodles, avoiding the gummy risotto issue.

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