Meal Kit
Shrimp and Sweet Pea Risotto
with sun-dried tomatoes and Parmesan
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk
- Calorie-Conscious
Chef
Jimmy Madla
In Your Box (serves 2)
- 8 oz. Shrimp
- ¾ cup Arborio Rice
- 3 oz. Peas
- 1½ oz. Grated Parmesan Cheese
- 2 fl. oz. White Cooking Wine
- 2 Green Onion
- 1 oz. Julienned Sun-Dried Tomatoes
- 0.9 oz. Butter
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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Calories580
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Carbohydrates69g
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Net Carbs63g
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Fat17g
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Protein29g
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Sodium1070mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Medium Non-Stick Pan
- 1 Medium Pot
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
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1 Prepare the Ingredients
Once boiling, reduce water to a very low simmer and reserve for making risotto. While water simmers, trim and thinly slice green onions on an angle. Coarsely chop sun-dried tomatoes. Rinse shrimp, pat dry, and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.
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2 Sear the Shrimp
Heat a medium non-stick pan over medium-high heat. Add 1 Tbsp. olive oil and shrimp to hot pan and cook until seared on both sides, 1-2 minutes per side. Remove shrimp to a bowl or plate. Shrimp will finish cooking in a later step.
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3 Begin the Risotto
Place a medium pot over medium-high heat. Add 2 tsp. olive oil, Arborio rice, green onions (reserve a bit for garnish), and 1/4 tsp. salt to hot pot and cook, stirring constantly, until rice is slightly toasted, 2-3 minutes. Add white cooking wine and cook, stirring occasionally, until reduced by half, 1-3 minutes.
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4 Continue the Risotto
Add 3 cups reserved warm water (reserve remaining for adjusting consistency of risotto), bring to a boil, and reduce to a strong simmer (small bubbles on surface of rice). Cover tightly and cook undisturbed until most water is absorbed, 15 minutes.
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5 Finish the Risotto
Uncover, bring heat to medium-high, and add sun-dried tomatoes and peas. Cook, stirring constantly, until risotto has a porridge-like consistency, 2-3 minutes. Add butter and Parmesan. Add 1/4 cup warm water if needed for a smooth and creamy consistency. Cook, stirring constantly, until rice is al dente, 2-3 minutes. Remove from burner, taste, and season with salt and pepper if desired. Push shrimp into rice, cover, and let heat finish cooking shrimp until they reach a minimum internal temperature of 145 degrees, 4-6 minutes.
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6 Plate the Dish
Spoon risotto onto a plate and garnish with reserved green onions.
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