Shrimp & asparagus risotto
Shrimp & asparagus risotto with lemon, dill & parmesan
4 days life from delivery
Mediterranean, Gluten free, Soy free
Risotto pot & shrimps 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.
- Remove Italian dressing from fridge to become liquid again
- Transfer pot of lemon risotto, asparagus, peas, defrosted shrimps & risotto finishing pot to a large frying pan.
- Mix well & heat on medium heat for 4-5 minutes until piping hot.
- Serve 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 juice, Garlic, Extra virgin olive oil, Olive oil, Dill weed, Agave syrup, Parsley, Cider vinegar, Chives, Lemon zest, Dijon mustard, Salt, Black pepper, Oregano
Allergens: Crustaceans, Milk
Contains mustard & celery.
Calories 580, Fat 32g, Saturated fat 14g, Carbohydrates 44g, Protein 26g, Fibre 5g, Sodium 960mg
This recipe is very simple but the flavors captured in the rice and vegetables makes the shrimp star.We have this meal almost every week. It never disappoints.
Love the combination of flavors. Shrimp are high quality, peas and asparagus are fresh and the risotto is creamy. Will definitely order again.
Rich and creamy, also very filling. I didn’t use all of the butter included, would have been even more decadent with that mixed in! 😄