Tomato Risotto with Shrimp
with arugula salad, basil & lime4.0(1,1K)
Calories
:
621 kcalProtein
:
21.2g proteinTotal
:
35 minutesDifficulty
:
MediumCalorie Smart
Family
Allergens:
- Schaaldieren
- Selderij
- May contain traces of allergens
Build your perfect festive feast with our special Christmas selection! This delicious main course is one of many recipes you can mix and match to create your ideal holiday meal. Browse all the options in the Christmas category.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Garlic
½ piece
Onion
¼
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
¼ piece
Lime
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)2597 kJ
Calories621 kcal
Fat24.2 g
Saturated Fat7.3 g
Carbohydrate81.9 g
Sugar12.3 g
Dietary Fiber5.9 g
Protein21.2 g
Salt1.9 g
Potassium121.8 mg
Calcium25.9 mg
Iron0.5 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 Pan
•Strainer
•Oven Dish
•Salad Bowl
•Tall-Sided Pan
Cooking Steps
1
- Preheat the oven to 200°C and prepare the stock.
- Chop the onion and crush or mince the garlic. Zest the lime 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 lime zest. Toss well to combine.
2
- 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.
3
- 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.
4
- 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 lime juice and the extra virgin olive oil. Season to taste with salt and pepper.
5
- 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 lime zest.
- Add half of this to the risotto, along with the tomatoes and shrimp in their cooking juices. Mix well to combine.
6
- Serve the risotto on plates with the arugula salad alongside.
- Garnish with the rest of the lime-basil mixture.
- Serve with the lime wedges.
