Shrimp & asparagus risotto image

Shrimp & asparagus risotto

Shrimp & asparagus risotto with lemon, dill & parmesan

If you have received an order prior to the 22nd May, you will have received our old recipe. For more information and cooking instructions, please follow this link.

Stove top/ microwave

8 minutes

Shelf-life: Day of delivery plus 4 days 

630 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

 

How to Cook Print

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  

 

Ingredients

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 

Nutrition Facts

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

Customer Reviews

Based on 26 reviews
58%
(15)
19%
(5)
4%
(1)
12%
(3)
8%
(2)
A
Amanda MacPhee
Not great

Risotto is runny, there is not enough asparagus and the dill is wayyy to strong. I feel like I'm eating soup with shrimp

B
BRB
Too little asparagus

Very good but only a small amount of chopped asparagus. Scrap the small amount of arugula and replace with more asparagus!!

K
K.A.
Really?

When I pieced the asparagus together (1/2" pieces) they didn't equivalent 1 stalk....maybe 2 tablespoons of peas. Gummy risotto and small shrimp. We were beyond disappointed and threw most away. The other reviews are fake or blind to delicious food.

S
Stephen
It's close to perfect!

Flavors are all great, risotto is delicious and while they can't quite capture the "bite" of freshly cooked risotto they come close and you don't have to stir the rice for 20 minutes. Delicious.

j
jill cantera
Another great one!

Great taste and texture, we LOVE it. So happy with Georgie and Tom's. Easy to prepare, restaurant quality food.

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