HF- Shrimp and Asparagus RisottoAlice Morbey2023-09-16T19:13:08+00:00Array
(
[recipe_id] => 71702
[name] => HF- Shrimp and Asparagus Risotto
[description] => Allergens - Shellfish, Milk Difficulty - Medium
[course] => dinner
[prep_time_mins] => 0
[cooking_time_mins] => 45
[makes_or_serves] => serves
[servings] => 2
[images] => Array
(
[0] => 71709
)
[ingredients] => Array
(
[0] => Array
(
[amount] => 10 Ounce
[name] => Shrimp
)
[1] => Array
(
[amount] => 3/4 cup
[name] => Arborio Rice
)
[2] => Array
(
[amount] => 6 Ounce
[name] => Asparagus
)
[3] => Array
(
[amount] => 1 Unit
[name] => Yellow Onion
)
[4] => Array
(
[amount] => 2 Clove
[name] => Garlic
)
[5] => Array
(
[amount] => 1 Unit
[name] => Veggie Stock Concentrate
)
[6] => Array
(
[amount] => 1/4 Cup
[name] => Parmesan Cheese (Contains Milk)
)
[7] => Array
(
[amount] => 1 Unit
[name] => Meyer Lemon
)
)
[steps] => Array
(
[0] => Array
(
[description] => Wash and dry all produce. Bring 4 cups water and stock concentrate to a simmer in a small pot over mediumlow heat. Meanwhile, trim and discard bottom inch from asparagus, then cut stalks into 1-inch pieces. Halve and peel onion. Finely chop one half (save other for another use). Mince garlic. Zest, then halve lemon.
)
[1] => Array
(
[description] => Heat a drizzle of olive oil in a large pan over medium heat. Add onion and cook, stirring, until soft, about 5 minutes. Add half the garlic and cook, stirring, until fragrant, another 30 seconds.
)
[2] => Array
(
[description] => While onion cooks, fill a medium bowl with ice water. Lower asparagus into simmering stock. Cook until bright green, about 1 minute. Remove with a slotted spoon (keeping stock over medium-low heat) and transfer to bowl with ice water. Let cool, then drain.
)
[3] => Array
(
[description] => Add rice to pan with onion. Cook, stirring, until grains are translucent. Add stock ½ cup at a time, stirring after each addition. Allow rice to absorb most of stock before adding more. Continue until grains are al dente and creamy, 25-30 minutes.
)
[4] => Array
(
[description] => Heat a drizzle of olive oil in a medium pan over medium heat. Pat shrimp dry with a paper towel. Add shrimp, remaining garlic, and asparagus. Cook, tossing, until shrimp are opaque, 3-4 minutes. Season with salt and pepper.
)
[5] => Array
(
[description] => When risotto is done cooking, stir in shrimp mixture, a pinch of lemon zest, half the Parmesan, and 1 TBSP butter. Season with salt, pepper, and a squeeze of lemon. Divide risotto between plates. Sprinkle with remaining Parmesan and serve.
)
)
[nutrition] => Array
(
[energy_kcal] => 580
[energy_kj] => 138.623326
[fat] => 18
[carbohydrate] => 73
[protein] => 37
[saturated_fat] => 8
[sugars] => 5
[fibre] => 7
[salt] => 1.875
[sodium] => 0.75
[fruit_veg_or_nuts_pct] => 0.00
[solid_or_liquid] => solid
[serving_size] =>
[nutriscore_score] =>
[nutriscore_grade] =>
)
)
HF- Shrimp and Asparagus Risotto
Allergens - Shellfish, Milk Difficulty - Medium
Serves2CourseDinnerCook45 minsTotal Time45 mins
- 10 Ounce Shrimp
- 3/4 cup Arborio Rice
- 6 Ounce Asparagus
- 1 Unit Yellow Onion
- 2 Clove Garlic
- 1 Unit Veggie Stock Concentrate
- 1/4 Cup Parmesan Cheese (Contains Milk)
- 1 Unit Meyer Lemon
- Wash and dry all produce. Bring 4 cups water and stock concentrate to a simmer in a small pot over mediumlow heat. Meanwhile, trim and discard bottom inch from asparagus, then cut stalks into 1-inch pieces. Halve and peel onion. Finely chop one half (save other for another use). Mince garlic. Zest, then halve lemon.
- Heat a drizzle of olive oil in a large pan over medium heat. Add onion and cook, stirring, until soft, about 5 minutes. Add half the garlic and cook, stirring, until fragrant, another 30 seconds.
- While onion cooks, fill a medium bowl with ice water. Lower asparagus into simmering stock. Cook until bright green, about 1 minute. Remove with a slotted spoon (keeping stock over medium-low heat) and transfer to bowl with ice water. Let cool, then drain.
- Add rice to pan with onion. Cook, stirring, until grains are translucent. Add stock ½ cup at a time, stirring after each addition. Allow rice to absorb most of stock before adding more. Continue until grains are al dente and creamy, 25-30 minutes.
- Heat a drizzle of olive oil in a medium pan over medium heat. Pat shrimp dry with a paper towel. Add shrimp, remaining garlic, and asparagus. Cook, tossing, until shrimp are opaque, 3-4 minutes. Season with salt and pepper.
- When risotto is done cooking, stir in shrimp mixture, a pinch of lemon zest, half the Parmesan, and 1 TBSP butter. Season with salt, pepper, and a squeeze of lemon. Divide risotto between plates. Sprinkle with remaining Parmesan and serve.
Typical values per serving
Energy139kJ / 580kcalsFat18gSaturated Fat8gCarbohydrates73gSugars5gProtein37gFibre7gSalt1.875g
