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Quick Shrimp and Zucchini Risotto
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Quick Shrimp and Zucchini Risotto

Quick Shrimp and Zucchini Risotto

with Goat Cheese, Chilis and Parsley

White cooking wine elevates this easy-peasy risotto, bringing you luxury without the effort! Creamy goat cheese adds tang to each bite, while chilis spice things up!

Tags:
Optional Spice
Allergens:
Milk
Sulphites
Soy
Shrimp/Crevettes

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

1 unit

Quick-Cook Risotto

56 g

Goat Cheese

(Contains Milk)

200 g

Zucchini

113 g

Red Onion

3 unit

Garlic, cloves

7 g

Parsley

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

4 tbsp

White Cooking Wine

(Contains Sulphites)

1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites)

1 unit

Chili Pepper

285 g

Shrimp

(Contains Shrimp/Crevettes)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

½ tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories660 kcal
Fat30 g
Saturated Fat15 g
Carbohydrate59 g
Sugar6 g
Dietary Fiber2 g
Protein34 g
Cholesterol245 mg
Sodium2200 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.

Utensils

Large Non-Stick Pan
Measuring Spoons
Measuring Cups

Instructions

Prep
1

Before starting, wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Without opening the package, massage risotto rice pouch with the palm of your hand or use the bottom of a pan to separate grains. Quarter zucchini lengthwise, then cut into 1/4-inch-thick quarter-moons. Peel, then cut onion into 1/4-inch pieces. Peel, then mince or grate garlic.Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis!)

Cook zucchini
2

Heat a large non-stick pan over medium heat. When hot, 1/2 tbsp oil (dbl for 4 ppl), then zucchini. Season with salt and pepper. Cook, stirring often, until tender-crisp, 3-4 min. Transfer zucchini to a plate, then cover to keep warm. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.Reheat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove from heat, then transfer shrimp to another plate. Cover to keep warm.Reuse the same pan to make cook onions step 3.

Start risotto
3

Add 1 tbsp butter (dbl for 4 ppl) to the same pan, then swirl the pan until melted, 30 sec. Add onions. Season with salt and pepper. Cook, stirring occasionally, until tender, 3-4 min. Add garlic and 1/4 tsp chilis. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 1-2 min. Add cooking wine. Cook, stirring often, until wine is absorbed, 1-2 min.

Finish risotto
4

Add rice, stock powder and 1 cup water (1 1/2 cups for 4 ppl) to the pan. Stir to combine, then bring to a simmer. Once simmering, cook, stirring occasionally, until rice is tender and most of the broth is absorbed, 2 min. (TIP: Use the back of a spoon to loosen any remaining clumps of rice.)Remove from heat, then stir in zucchini, Parmesan and 1 tbsp butter (dbl for 4 ppl). Season with salt and pepper, to taste. Stir until Parmesan and butter melt.

Finish and serve
5

Meanwhile, roughly chop parsley. Divide risotto between bowls. Top with shrimp. Crumble goat cheese over top.Sprinkle with parsley and any remaining chilis, if desired.