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Lemon Garlic Shrimp Risotto
with asparagus and Parmesan
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk
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Under %{max_calories} calories
Chef
Laura Alpern
Tender shrimp sit comfortably in a fluffy bowl of cheesy creamy risotto; and can be ready in under 30 minutes! Delicious? Check. Convenient? Check. Quick and easy? Check. No reason not to partake.
In Your Box (serves 2)
- 8 oz. Cooked Arborio Rice
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8 oz. Shrimp
- 5 oz. Asparagus
- 1 Roma Tomato
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1 oz. Shredded Parmesan Cheese
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1 oz. Cream Cheese
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⅘ oz. Lemon Garlic Butter
- 2 tsp. Mirepoix Broth Concentrate
- 0.14 oz. Lemon Juice
- ½ 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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Calories500
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Carbohydrates43g
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Net Carbs40g
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Fat21g
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Protein26g
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Sodium1790mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Medium 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 whole chicken breasts, pat dry, and on a separate cutting board, cut into 1"dice. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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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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If using diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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If using scallops, pat dry. Cook until scallops reach minimum internal temperature, 1-2 minutes per side. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
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1 Start the Risotto
Once water is boiling, add rice, mirepoix base, garlic salt, and a pinch of pepper to hot pot. Bring to a simmer.
Once simmering, stir constantly until combined and slightly thickened, 2-3 minutes.While risotto cooks, continue recipe. -
2 Prepare the Ingredients
Core tomato and cut into 1/2" dice.
Trim woody ends off asparagus and cut into 1" lengths.Pat shrimp dry. -
3 Finish the Risotto
Add tomatoes, Parmesan, softened cream cheese, half the butter (reserve remaining for shrimp), and 2 Tbsp. water to hot pot. Stir until combined, 1-2 minutes.
If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner. Cover to keep warm. -
4 Cook Shrimp and Finish Dish
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add asparagus to hot pan. Stir occasionally until tender, 6-7 minutes.
Add shrimp and a pinch of salt and pepper. Cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Stir in remaining butter and lemon juice. Remove from burner.Plate dish as pictured on front of card, topping risotto with shrimp and asparagus. Bon appétit!
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