Lemony Jumbo Shrimp and Mushroom Risotto
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Lemony Jumbo Shrimp and Mushroom Risotto

Lemony Jumbo Shrimp and Mushroom Risotto

with Heirloom Tomato Salad

Juicy, jumbo shrimp and umami-packed mixed mushrooms shine in this bright, lemony risotto.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes
Cooking Time


serving amount

285 g

Jumbo Shrimp

(Contains Shrimp)

¾ cup

Arborio Rice

113 g

Baby Heirloom Tomatoes

200 g

Mixed Mushrooms

56 g

Arugula and Spinach Mix

50 g


1 unit(s)


½ cup

Parmesan Cheese, shredded

(Contains Milk)

4 tbsp

Cooking Wine

2 tbsp

Italian Dressing

(Contains Milk)

2 unit(s)

Vegetable Broth Concentrate

1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories820 kcal
Fat35 g
Saturated Fat13 g
Carbohydrate83 g
Sugar10 g
Dietary Fiber7 g
Protein39 g
Cholesterol215 mg
Sodium2020 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.


Medium Pot
Measuring Cups
Large Non-Stick Pan
Measuring Spoons
Baking Sheet
Paper Towel
Aluminum Foil
Large Bowl


Prep risotto

Before starting, preheat the broiler to high. Wash and dry all produce. Combine 4 1/2 cups (5 1/2 cups) water and broth concentrate in a medium pot. Cover and bring to a gentle boil over medium heat.Meanwhile, thinly slice mushrooms.Peel, then cut shallot into 1/8-inch slices.Zest, then juice lemon.

Cook veggies

Heat a large non-stick pan over medium-high heat.When hot, add 1 tbsp (2 tbsp) oil, then mushrooms. Cook, stirring occasionally, until mushrooms begin to soften, 2 min. Add shallots. Cook, stirring often, until softened, 3-4 min. Season with salt and pepper, to taste.

Make risotto

Add rice to the same pan. Toast, stirring often, 1-2 min. Add cooking wine. Cook, stirring often, until wine is absorbed, 1-2 min.Add 1 cup broth. Reduce heat to medium. Cook, stirring occasionally, until broth is almost completely absorbed. Repeat, adding 1 cup broth at a time, until texture is creamy and rice is tender, 25-30 min.Remove from heat.Stir in half the Parmesan, 1/2 tbsp (1 tbsp) lemon juice, 1 tsp (2 tsp) lemon zest and 2 tbsp (4 tbsp) butter. Season with salt and pepper, to taste.

Cook shrimp

Meanwhile, 10 min before risotto is done cooking, using a strainer, drain and rinse shrimp. Pat dry with paper towels. Remove and discard shrimp tails.Toss shrimp with 1/2 tbsp (1 tbsp) oil on a foil-lined baking sheet. Season with Zesty Garlic Blend, salt and pepper. Broil in the middle of the oven, until shrimp just turn pink, 5-6 min.**

Make salad

Halve tomatoes.Add Italian dressing, arugula and spinach mix and tomatoes to a large bowl. Toss to combine.

Finish and serve

Divide risotto between bowls, then sprinkle with remaining Parmesan. Top with shrimp.Serve tomato salad alongside.