Shrimp & Lemon Risotto

Shrimp & Lemon Risotto

with Roasted Zucchini and Parmesan

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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 FirstGluten free

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

Total Time45 minutes
Cooking difficultyLevel 3
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

10 ounce



¾ cup

Arborio Rice

1 ounce

Parmesan Cheese


2 unit

Chicken Stock Concentrate

1 unit

Yellow Onion

1 clove


8 ounce


¼ ounce


1 unit


Not included in your delivery

2 tablespoon



1 teaspoon

Olive Oil





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2694.496 kJ
Calories644 kcal
Fat21 g
Saturated Fat11 g
Carbohydrate73 g
Sugar7 g
Dietary Fiber7 g
Protein44 g
Sodium863 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.
Utensilsarrow down iconarrow down icon
Cutting Board
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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Prep the ingredients: Preheat the oven to 400 degrees. In a small pot, bring the stock concentrates and 4 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 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 1 Tablespoon 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, 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, Parmesan, and 1 Tablespoon butter. Stir for 1-2 minutes, until the shrimp are opaque. Stir in ½ 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!