Lemony Jumbo Shrimp, Salmon and Mushroom Risotto
with Heirloom Tomato Salad
Juicy, jumbo shrimp, salmon and umami-packed mixed mushrooms shine in this bright, lemony risotto.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Jumbo Shrimp
(Contains Shrimp)
250 g
Salmon Fillets, skin-on
(Contains Salmon)
¾ cup
Arborio Rice
200 g
Mixed Mushrooms
113 g
Baby Heirloom Tomatoes
56 g
Arugula and Spinach Mix
50 g
Shallot
1 unit(s)
Lemon
½ cup
Parmesan Cheese, shredded
(Contains Milk)
4 tbsp
Cooking Wine
2 tbsp
Italian Dressing
(Contains Milk)
2 unit(s)
Vegetable Broth Concentrate
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the broiler to high. Wash and dry all produce. Combine 4 1/2 cups (5 1/2 cups) water and broth concentrate in a medium pot. Cover and bring to a gentle boil over medium heat.Meanwhile, thinly slice mushrooms.Peel, then cut shallot into 1/8-inch slices.Zest, then juice lemon.
Heat a large non-stick pan over medium-high heat.When hot, add 1 tbsp (2 tbsp) oil, then mushrooms. Cook, stirring occasionally, until mushrooms begin to soften, 2 min. Add shallots. Cook, stirring often, until softened, 3-4 min. Season with salt and pepper, to taste.
Add rice to the same pan. Toast, stirring often, 1-2 min. Add cooking wine. Cook, stirring often, until wine is absorbed, 1-2 min.Add 1 cup broth. Reduce heat to medium. Cook, stirring occasionally, until broth is almost completely absorbed. Repeat, adding 1 cup broth at a time, until texture is creamy and rice is tender, 25-30 min.Remove from heat.Stir in half the Parmesan, 1/2 tbsp (1 tbsp) lemon juice, 1 tsp (2 tsp) lemon zest and 2 tbsp (4 tbsp) butter. Season with salt and pepper, to taste.
Meanwhile, 10 min before risotto is done cooking, using a strainer, drain and rinse shrimp. Pat dry with paper towels. Remove and discard shrimp tails.Toss shrimp with 1/2 tbsp (1 tbsp) oil on a foil-lined baking sheet. Season with Zesty Garlic Blend, salt and pepper. Broil in the middle of the oven, until shrimp just turn pink, 5-6 min.**
Heat a medium non-stick pan over medium-high heat. Meanwhile, pat salmon dry with paper towels. Season with salt and pepper. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry until golden-brown and cooked through, 2-3 min per side.**Meanwhile, halve tomatoes.Add Italian dressing, arugula and spinach mix and tomatoes to a large bowl. Toss to combine.
Divide risotto between bowls, then sprinkle with remaining Parmesan. Top with shrimp and salmon.Serve tomato salad alongside.
