Tomato Risotto with Shrimp
with arugula salad, basil & lemon
Did you know that basil was once called a royal herb? It gets its name from the Ancient Greek word for king: basileus.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Garlic
½ piece
Onion
¼ piece
Lemon
¼
Tomato paste
⅓ can
Tinned cherry tomatoes
80 g
Shrimp
(Contains Crustaceans)
2.5 g
Fresh basil
(May be present Celery)
20 g
Arugula
75 g
Risotto rice
Not included in your delivery
½ 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
Utensils
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 6 wedges, then juice 1 wedge per person into a small bowl. Pat the shrimp dry with kitchen paper and transfer to a bowl. Drizzle with half of the 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 rest of the garlic and the onion 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 (see Tip).
Tip: prepare the risotto according to your preference; add extra stock and cook longer if you'd prefer it to be less al dente.
Drain the cherry tomatoes and transfer them to an oven dish. Drizzle with the rest of the olive oil and the balsamic vinegar and season with salt and pepper, then mix well to combine. Roast for 10 minutes, then add the shrimp and return to the oven for 5 more minutes (see Tip). Meanwhile, in a salad bowl combine the arugula with the lemon juice and extra virgin olive oil. Season to taste with salt and pepper.
Tip: if the shrimp are not yet evenly pink or done, return them to the oven for 2 more minutes.
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.
Serve the risotto on plates with the arugula salad alongside. Garnish with the rest of the lemon-basil mixture. Serve with the lemon wedges.