Lemony Jumbo Shrimp, Salmon and Mushroom Risotto
with Heirloom Tomato Salad
Juicy, jumbo shrimp, salmon 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.
Salmon Fillets, skin-on
Baby Heirloom Tomatoes
Arugula and Spinach Mix
Parmesan Cheese, shredded
Vegetable Broth Concentrate
Zesty Garlic Blend
Not included in your delivery
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.
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.
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.
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.**
Heat a medium non-stick pan over medium-high heat. Meanwhile, pat salmon dry with paper towels. Season with salt and pepper. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry until golden-brown and cooked through, 2-3 min per side.**Meanwhile, halve tomatoes.Add Italian dressing, arugula and spinach mix and tomatoes to a large bowl. Toss to combine.
Divide risotto between bowls, then sprinkle with remaining Parmesan. Top with shrimp and salmon.Serve tomato salad alongside.