Shrimp with Supergreen Risotto
with goat's cheese, tomato & spinach pesto- Schaaldieren
- Melk (inclusief lactose)
- Selderij
- May contain traces of allergens
Goat cheese has been popular for centuries. The ancient Greeks even called it 'the gift of the gods'. It's versatile, from mild to strong, and fits perfectly into a range of both savoury and sweet dishes.
Ingredients
80 g
Shrimp
(Contains: Schaaldieren)
½ piece
Onion
1 piece
Garlic
5 g
Fresh basil
(Contains: Selderij, May contain traces of allergens)
1 pinch
Nutmeg
1 piece
Tomato
¼ piece
Lemon
150 g
Spinach
25 g
Fresh goat's cheese
(Contains: Melk (inclusief lactose))
75 g
Risotto rice
Not included in your delivery
200 milliliters
Low sodium vegetable stock
¾ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Chop the onion and prepare the stock. Heat a third of the olive oil in a saucepan over medium-high heat. Fry the onion and risotto rice for 1 minute, then pour in a third of the stock. Allow the stock to slowly incorporate, stirring regularly.
Repeat with the rest of the stock, adding it in two more batches. The risotto is done when the rice is soft but still al dente. This should take around 25 - 30 minutes. Add extra water and cook longer if you'd prefer the risotto to be less al dente.
Crush or mince the garlic. Heat another third of the olive oil in a wok or deep frying pan over medium-high heat. Add half of the garlic and the spinach, (adding it gradually if necessary), and a pinch of nutmeg as preferred. Fry for 3 - 4 minutes or until the spinach has wilted and reduced. Add a splash of boiling water if necessary to wilt it faster.
Transfer the spinach to a blender (or to a tall container if you're using an immersion blender). Add the basil and blend into a uniform pesto. Add a splash of water as necessary to make it smoother, then season to taste with salt and pepper.
Did you know... spinach is full of nutrients but it is particularly rich in iron, which is essential for transporting oxygen throughout the body. This helps us feel energised.
Cut the tomato into wedges. Heat the rest of the olive oil in the same wok or deep frying pan over medium-high heat. Fry the shrimp with the rest of the garlic for 1 minute, then add the tomato and fry for 2 more minutes. Season to taste with salt and pepper, then turn off the heat and allow to rest until further use. Stir the pesto and the goat's cheese into the risotto and cook for 1 - 2 minutes.
Quarter the lemon in the meantime. Shortly before serving, squeeze a quarter lemon per person directly into the risotto and mix well to combine. Season to taste with salt and pepper. Serve the risotto on plates. Top with the shrimp and the tomato. Serve the rest of the lemon alongside.
