Lemony Shrimp Risotto

Lemony Shrimp Risotto

with Roasted Zucchini

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Rated 3.3 / 4out of 4655 ratings
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This meal is simple enough for a weeknight but also elegant enough for a special occasion. Shrimp, lemon zest and Parmesan are tossed into a creamy risotto for a medley of sophisticated flavors. The roasted zucchini on top makes for a succulent finish.

Tags:Eat FirstGluten freeContains shellfish
Allergens:ShellfishMilk

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

Preparation Time45 minutes
Cooking difficultyLevel 3
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

10 ounce

Shrimp

(ContainsShellfish)

¾ cup

Arborio Rice

¼ cup

Parmesan Cheese

(ContainsMilk)

1 unit

Chicken Stock Concentrate

1 unit

Yellow Onion

2 clove

Garlic

1 unit

Zucchini

¼ ounce

Thyme

1 unit

Lemon

Not included in your delivery

1 teaspoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories569 kcal
Fat16 g
Saturated Fat8 g
Carbohydrate73 g
Sugar7 g
Dietary Fiber7 g
Protein37 g
Cholesterol243 mg
Sodium765 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
Utensilsarrow down iconarrow down icon
Small pot
Zester
Baking Sheet
Large Pan
Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
Preheat and prep
Preheat and prep
1

Wash and dry all produce. Preheat oven to 400 degrees. In a small pot, bring stock concentrate and 4 cups water to a simmer over low heat. Halve, peel, and finely dice onion. Cut zucchini into ½-inch cubes. Mince or grate garlic. Zest and halve lemon.

Roast Zucchini
Roast Zucchini
2

Toss zucchini on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast until lightly browned, about 20 minutes, tossing halfway through.

Start risotto
Start risotto
3

Meanwhile, heat 1 TBSP butter in a large pan over medium heat. Add onion and garlic and cook until softened, 5-6 minutes, tossing occasionally. Season with salt and pepper. Add rice and toss until grains are translucent, 1-2 minutes. Add entire bunch of thyme to pan.

Simmer rice
Simmer rice
4

Add stock to pan ¼ cup at a time, stirring after each addition. Allow rice to absorb stock before adding more. Continue until rice is nearly al dente, about 25 minutes—risotto should be thick but not stiff and grains should have a little bite to them. Discard thyme stems (some leaves will have fallen off).

Cook shrimp
Cook shrimp
5

Stir in shrimp and Parmesan. Cook until shrimp is completely opaque, 4-5 minutes. Stir in ½ tsp lemon zest and a squeeze of lemon. Season with salt and pepper.

Serve
Serve
6

Divide risotto between bowls and top with a mound of zucchini.