Shrimp & Lemon Risotto with Roasted Zucchini and Parmesan

Name: Shrimp & Lemon Risotto with Roasted Zucchini and Parmesan
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 20 ounce Shrimp; 1.5 cup Arborio Rice; 2 ounce Parmesan Cheese; 4 unit Chicken Stock Concentrate; 1 unit Yellow Onion; 4 clove Garlic; 16 ounce Zucchini; ¼ ounce Thyme; 1 unit Lemon; 2 tablespoon Butter; 2 teaspoon Olive Oil; box Salt; box Pepper

Recipe Development TeamPublished on January 11, 2016

3.6

(8.5K customers rated)

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This simple and elegant meal is perfect for a special occasion. Shrimp are tossed into a creamy risotto with a touch of lemon zest and Parmesan for kick. Perfectly roasted zucchini and butter make for a beautiful and delicious finish.

Tags:

Eat First

•Gluten-free

Allergens:

Shellfish

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes

Prep Time

DifficultyHard

Ingredients

/ serving 4 people

20 ounce

Shrimp

(Contains: Shellfish)

1.5 cup

Arborio Rice

2 ounce

Parmesan Cheese

(Contains: Milk)

4 unit

Chicken Stock Concentrate

1 unit

Yellow Onion

4 clove

Garlic

16 ounce

Zucchini

¼ ounce

Thyme

1 unit

Lemon

Not included in your delivery

2 tablespoon

Butter

(Contains: Milk)

2 teaspoon

Olive Oil

box

Salt

box

Pepper

Nutrition Values

/ per serving

Calories569 kcal

Energy (kJ)2380.7 kJ

Fat15 g

Saturated Fat7 g

Carbohydrate65 g

Sugar4 g

Dietary Fiber3 g

Protein43 g

Sodium859 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Cutting Board

•Grater

•Knife

•Pot

•Zester

•Baking Sheet

•Large Pan

•Plate

Instructions

Prep the ingredients: Preheat the oven to 400 degrees. In a small pot, bring the stock concentrates and 8 cups water to a simmer over low heat. Halve, peel, and finely dice the onion. Cut the zucchini into ½-inch cubes. Mince or grate the garlic. Zest and halve the lemon.

Roast the zucchini: Toss the zucchini on a baking sheet with a large drizzle of oil and a pinch of salt and pepper. Place in the oven for about 20 minutes, tossing halfway through cooking, until golden brown.

Start the risotto: Meanwhile, heat 2 Tablespoons butter in a large pan over medium heat. Add the onion and garlic and cook, tossing, for 5-6 minutes, until softened. Season with salt and pepper. Add the Arborio rice to the pan and cook, tossing, for another 1-2 minutes, until translucent. Add the entire bunch of thyme to the pan.

Begin adding the stock to the pan, ¼ cup at a time, until absorbed, stirring after each addition. Continue until the rice is al dente, for 25-30 minutes. Season with salt and pepper. The sauce should be thick but fairly loose. Discard the thyme stems. HINT: Some of the thyme leaves should fall off into the risotto while it infuses.

Finish the risotto: Once the risotto is al dente, stir in the shrimp and Parmesan. Stir for 1-2 minutes, until the shrimp are opaque. Stir in 1 teaspoon lemon zest and a squeeze of lemon. Taste and season with salt and pepper.

Plate: Serve the risotto topped with a mound of zucchini and enjoy!