Shrimp, Pea & Zucchini Risotto
with Lemon & Parmesan
- Shellfish
- Milk
Plump shrimp are seared until pink and opaque, then folded into a creamy Arborio risotto built with sautéed shallot and grated zucchini. Stock is added ladle by ladle until the rice reaches a silky, al dente consistency. Sweet peas, butter, and Parmesan are stirred in at the end, with a bright finish of lemon juice and zest.
Ingredients
1 unit
Zucchini
4 ounce
Peas
2 unit
Chicken Stock Concentrate
1 unit
Lemon
10 ounce
Shrimp
(Contains: Shellfish)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
¾ cup
Arborio Rice
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
4 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Rinse shrimp* under cold water; pat very dry with paper towels.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add shrimp; season with salt and pepper. Cook, stirring occasionally, until opaque and cooked through, 4-6 minutes.
Turn off heat; using a slotted spoon, transfer shrimp to a paper-towel-lined plate, keeping as much oil in pan as possible.
Meanwhile, wash and dry produce.
Halve, peel, and mince shallot. Trim zucchini; grate on the largest holes of a box grater. Zest and quarter lemon.
In a medium pot, combine 4 cups water (7 cups for 4 servings) and stock concentrates; bring to a boil, then reduce to a low simmer. (You’ll use the simmering stock in Step 4.)
Melt 2 TBSP butter (4 TBSP for 4 servings) in pan used for shrimp over medium heat. Add shallot and zucchini; season with salt and pepper. Cook, stirring, until softened, 2-3 minutes.
Add rice and 1 cup simmering stock to pan with shallot and zucchini; stir until liquid has mostly absorbed. Repeat with remaining stock—adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and mixture is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid.
Once risotto is done, stir in shrimp, peas, half the Parmesan, 2 TBSP butter (3 TBSP for 4), and a squeeze of lemon juice to taste. Season generously with salt and pepper.
Divide risotto between bowls. Top with lemon zest and remaining Parmesan. Serve with any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Fresh and bright, this risotto shines with a creamy texture and delicious taste 🍲.
- Ease of prep: Some prefer creamier risottos; consider adjusting liquid or cooking time for desired consistency.
- Suggestions: Try adding truffle powder for extra depth, or swap in shrimp for a tasty seafood variation.
