Tomato Risotto with Shrimp

Name: Tomato Risotto with Shrimp with arugula salad, basil & lemon
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 2 piece Garlic; 1 piece Onion; ½ piece Lemon; ½ Tomato paste; ⅔ can Tinned cherry tomatoes; 160 g Shrimp; 5 g Fresh basil; 40 g Arugula; 150 g Risotto rice; 2 tablespoon Olive oil; 1 teaspoon Extra virgin olive oil; 600 milliliters Low sodium vegetable stock; 1 tablespoon [Plant-based] butter; 1 tablespoon Balsamic vinegar; to taste Salt and pepper

with arugula salad, basil & lemon

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While you might associate basil mostly with Italian food, it actually originated in India over 4,000 years ago, before slowly making its way to Europe - and now to your plate!

Tags:

Calorie Smart

•Family

Allergens:

Schaaldieren

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total35 minutes

Cooking Time30 minutes

DifficultyMedium

Ingredients

Serving amount

1 piece

Garlic

½ piece

Onion

¼ piece

Lemon

Tomato paste

⅓ can

Tinned cherry tomatoes

80 g

Shrimp

(Contains: Schaaldieren)

2.5 g

Fresh basil

(May be present: Selderij)

20 g

Arugula

75 g

Risotto rice

Not included in your delivery

1 tablespoon

Olive oil

½ teaspoon

Extra virgin olive oil

300 milliliters

Low sodium vegetable stock

½ tablespoon

[Plant-based] butter

½ tablespoon

Balsamic vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2594 kJ

Calories620 kcal

Fat23.5 g

Saturated Fat7.2 g

Carbohydrate77.1 g

Sugar12.3 g

Dietary Fiber11.8 g

Protein21.7 g

Salt1.9 g

Potassium126.3 mg

Calcium18.5 mg

Iron0.3 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

•Bowl

•Small Bowl

•Paper Towel

•Large Pot

•Strainer

•Oven Dish

•Salad Bowl

•Tall-Sided Pan

Cooking Steps

Preheat the oven to 200°C and prepare the stock.
Chop the onion and crush or mince the garlic. Zest the lemon and cut it into six wedges, then juice one wedge per person into a small bowl.
Pat the shrimp dry with kitchen paper and transfer to a bowl.
Drizzle with olive oil, then add half each of the garlic and lemon zest. Toss well to combine.

Melt a knob of butter in a large pot over medium-high heat.
Fry the onion with the rest of the garlic for 1 - 2 minutes.
Add the risotto rice and toast the grains for 1 - 2 minutes, then stir in the tomato paste.

Pour in a third of the stock and allow 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 20 - 25 minutes.
Add extra water and cook longer if you'd prefer the risotto to be less al dente.

Drain the cherry tomatoes and transfer to an oven dish. Drizzle with olive oil.
Add the balsamic vinegar and season with salt and pepper, then mix well to combine.
Roast in the oven for 15 minutes.
Meanwhile, in a salad bowl combine the arugula with the lemon juice and the extra virgin olive oil. Season to taste with salt and pepper.

Heat a clean frying pan over medium-high heat. Fry the shrimp for 3 minutes until done, then remove from the pan and set aside.
Finely chop the basil and transfer to a small bowl, along with the rest of the lemon zest.
Add half of this to the risotto, along with the tomatoes and shrimp in their cooking juices. Mix well to combine.