Shrimp & Asparagus Risotto
Shrimp & asparagus risotto with lemon, dill & parmesan
Stove top/ microwave
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
Risotto pot suitable for home freezing
To maximise 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.
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.
Calories 620, Fat 32g, Saturated fat 14g, Carbohydrates 51g, Total sugars 6g, Protein 31g, Fibre 5g, Sodium 640mg
