Meal Kit
Culinary Collection
Lemon Garlic Shrimp Risotto
with asparagus
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk
- Pescatarian
- Gluten-Smart
Chef
Laura Alpern
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 8 oz. Shrimp
- ¾ cup Arborio Rice
- 5 oz. Asparagus
- 1 Lemon
- 1⅗ oz. Lemon Garlic Butter
- 1 oz. Shredded Parmesan Cheese
- 2 tsp. Mirepoix Broth Concentrate
- 2 Garlic Cloves
- 1 tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories650
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Carbohydrates70g
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Net Carbs69g
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Fat29g
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Protein27g
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Sodium2110mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Pots
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Prepare the Ingredients
Trim woody ends off asparagus and cut into 1" lengths.
Halve lemon lengthwise. Cut one half into wedges and juice the other half.Mince garlic.Pat shrimp dry. -
2 Start the Risotto
Place another medium pot over medium-high heat and add 1 tsp. olive oil.
Add half the garlic (reserve remaining for shrimp) to hot pot. Stir often until fragrant, 30-60 seconds.Add rice and a pinch of salt and pepper. Stir occasionally until rice is toasted, 1-2 minutes. -
3 Finish the Risotto
Add mirepoix base and 1 cup boiling water from other pot to hot pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.
Add 1/2 cup boiling water and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.Remove from burner. Stir in half the cheese (reserve remaining for garnish), half the softened butter (reserve remaining for shrimp), 3/4 the garlic salt (reserve remaining for shrimp), and a pinch of pepper until combined. Cover and set aside.While risotto cooks, continue recipe. -
4 Cook the Asparagus
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add asparagus to hot pan. Stir occasionally until slightly tender, 4-5 minutes.If asparagus are thinner than a pencil, check for doneness sooner. -
5 Add Shrimp and Finish Dish
Add shrimp to hot pan. Stir occasionally until pink and shrimp reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Add remaining garlic salt, a pinch of pepper, remaining garlic, remaining softened butter, and 2 tsp. lemon juice. Stir occasionally until combined and garlic is fragrant, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping risotto with shrimp and asparagus. Garnish with remaining cheese. Squeeze lemon wedges over to taste. Bon appétit!
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