Lemony Shrimp Risotto

Name: Lemony Shrimp Risotto
Prep time: 8 min
Cook time: 37 min
Total time: 45 min
Yield: 2
Ingredients: 285 g Shrimp; ¾ cup (about 140 g) Arborio Rice; ¼ cup Parmesan Cheese; 1 Chicken Stock Concentrate; 1 Yellow Onion; 2 cloves Garlic; 1 Zucchini; 5 g Thyme; 1 Lemon; 1 tsp Olive Oil; 1 tbsp Butter; 1 Salt; 1 Pepper

Source: HelloFresh

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.

Health score 6.8/10
45 min
Prep 8 min
Serves 2
Hard
558 kcal

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Ingredients

Shrimp285 g
Arborio Riceabout 70 g per person¾ cup (about 140 g)
Parmesan Cheese¼ cup
Chicken Stock Concentrate1
Yellow Onion1
Garlic2 cloves
Zucchini1
Thyme5 g
Lemon1
Butter1 tbsp

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Olive Oil1 tsp
Salt1
Pepper1

Method

Wash and dry all produce. Preheat oven to 200°C. 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.
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.
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.
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).
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.
Divide risotto between bowls and top with a mound of zucchini.

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