Jumbo Shrimp and Bacon Risotto
with Green Bean and Roasted Fennel Salad
Preparation Time:
45 minutes Allergens:- Shrimp•
- Pine nuts•
- Milk•
- Sulphites•
- May contain traces of allergens•
- Peanuts•
- Egg•
- Fish•
- Milk•
- Mustard•
- Sesame•
- Soy•
- Wheat
This surf and turf inspired risotto is sure to "wow" any dinner guest. Succulent jumbo shrimp and umami-rich bacon are the perfect toppers for a decadently creamy Parmesan risotto.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
285 g
Jumbo Shrimp
(Contains: Shrimp)
28 g
Pine Nuts
(Contains: Pine nuts May contain traces of: Peanuts)
½ cup
Parmesan Cheese, shredded
(Contains: Milk)
56 mL
Cream
(Contains: Milk)
2 unit(s)
Chicken Broth Concentrate
1 tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
Calories920 kcal
Fat49 g
Saturated Fat20 g
Carbohydrate94 g
Sugar14 g
Dietary Fiber11 g
Protein28 g
Cholesterol130 mg
Sodium1180 mg
Trans Fat0.5 g
Potassium1350 mg
Calcium400 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
- Trim fennel stalks, then quarter fennel bulb. Peel away and discard any wilted outer layers, then cut fennel crosswise into 1/4-inch slices.
- Trim green beans, then halve.
- To a parchment-lined baking sheet, toss together fennel and 1/2 tbsp (1 tbsp) oil. Season with pepper, then toss to combine. Roast in the middle of the oven for 10 min.
- Remove baking sheet from oven, add 1/2 tbsp (1 tbsp) oil and green beans, toss and return to the oven to roast another 10 - 15 min, until tender. Season with salt and pepper.
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