Shrimp & Lemon Risotto

Name: Shrimp & Lemon Risotto
Prep time: 4 min
Cook time: 41 min
Total time: 45 min
Yield: 2
Ingredients: 285 g Shrimp; ¾ cup (about 140 g) Arborio Rice; 30 g Parmesan Cheese; 2 Chicken Stock Concentrate; 1 Yellow Onion; 1 clove Garlic; 225 g Zucchini; 5 g Thyme; 1 Lemon; 2 tbsp Butter; 1 tsp Olive Oil; 1 Salt; 1 Pepper

Source: HelloFresh

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.

Health score 6.0/10
45 min
Prep 4 min
Serves 2
Hard
624 kcal

Add every ingredient to your shopping list in one tap

Sabad compares each item’s price across online stores.

Open in Sabad

Web appfor iPhone

Ingredients

Shrimp285 g
Arborio Riceabout 70 g per person¾ cup (about 140 g)
Parmesan Cheese30 g
Chicken Stock Concentrate2
Yellow Onion1
Garlic1 clove
Zucchini225 g
Thyme5 g
Lemon1
Butter2 tbsp

You probably have these

Olive Oil1 tsp
Salt1
Pepper1

Method

Prep the ingredients: Preheat the oven to 200°C. 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!

Cook it step by step in Sabad