In order to bring you the best organic produce, some ingredients may differ from those depicted.

Shrimp and lemon risotto with romaine salad

Gluten-Free Friendly, Soy-Free, Protein Plus

2 Servings, 710 Calories/Serving

40 Minutes

A quick homemade vegetable broth makes a flavorful, herb-infused base for this creamy weeknight risotto. A little white wine is optional, but highly recommended to add bit of acidity and sweetness to the dish.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1-2 leeks
4 garlic cloves
Fresh flat-leaf parsley
4 fresh thyme sprigs
¾ cup Arborio rice
1 heart romaine lettuce
1 lemon
1 tablespoon whole-grain mustard
10 ounces shrimp
1/3 cup grated parmesan
4 garlic cloves
Fresh flat-leaf parsley
4 fresh thyme sprigs
¾ cup Arborio rice
1 heart romaine lettuce
1 lemon
1 tablespoon whole-grain mustard
10 ounces shrimp
1/3 cup grated parmesan

Nutrition per serving

Calories 710, Total Fat 31g (40% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 204mg (68% DV), Sodium 1370mg (60% DV), Total Carb. 74g (27% DV), Fiber 7g (25% DV), Protein 33g

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Make the broth

Cut the leeks in half crosswise to divide the lighter-colored root ends from the green stalks. Chop both the ends and stalks into 1-inch pieces, keeping them separate, and rinse well to loosen any grit trapped between the layers.
Chop the garlic.

In a 2-quart sauce pot over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the green parts of the leeks, half the garlic, half the parsley, and 2 sprigs of thyme. Cook, stirring occasionally, until aromatic, about 2 minutes. Add 4 cups water, bring to a boil, and reduce the heat to low. Season with salt and pepper and simmer until the water is infused with the flavor of the vegetables, about 15 minutes.
Meanwhile, prepare the risotto.

Make the risotto

Chop the remaining thyme and parsley leaves.

In a 4-quart sauce pot over medium heat, warm 2 tablespoons oil or butter (if using), until hot but not smoking. Add the remaining leeks and garlic. Season with salt and pepper. Cook, stirring occasionally, until the leeks begin to soften, about 5 minutes. Add the rice and the remaining thyme and cook, stirring occasionally, until the rice is opaque, about 5 minutes. Add ½ cup white wine (if using) and simmer until the wine reduces slightly, about 2 minutes. Strain the broth into the pot with the rice. Bring to a boil, reduce to a simmer, and cook uncovered until most of the liquid has been absorbed and the rice is tender, but still firm in the middle, about 15 minutes. Add the shrimp to the risotto and cook until pink, about 2 minutes. Remove the pan from the heat and gently stir in the parmesan cheese, half the parsley, lemon zest, and remaining lemon juice.
While the risotto cooks, prepare the salad.

Prep the salad

Separate the romaine leaves, rinse, dry, and transfer to serving plates.
Zest and juice the lemon.

In a small bowl, mix the mustard, half the lemon juice, and 2 tablespoons olive oil. Season with salt and pepper.
Drizzle the dressing over the romaine leaves.

Serve

Transfer the risotto to individual bowls and garnish with the remaining parsley. Serve with the romaine salad.

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