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Spinach risotto with shrimp and summer vegetables
Gluten-Free Friendly, Soy-Free, Pescatarian, No Added Sugar
1 Serving, 680 Calories/Serving
4–5 Minutes (Microwave oven)
Pumped with spinach and parsley puree, this veggielicious risotto is one dish you won’t wanna miss. Asparagus, peas, and a little sweet corn add contrast to buttery rice with Parmesan.
Ingredients
- Shrimp
- Corn
- Peas
- Asparagus
- Spinach risotto (arborio rice - vegetable stock - Parmesan cheese - onion - garlic - butter - salt)
- Spinach-parsley puree (extra virgin olive oil - baby spinach - parsley)
Nutrition per serving
Calories 680, Total Fat 22g (28% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 150mg (50% DV), Sodium 950mg (41% DV), Total Carb. 67g (24% DV), Fiber 4g (14% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 42g
Contains:
Milk, Crustacean Shellfish (shrimp)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt " + "per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility " + "that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, " + "Tree Nuts, Peanuts, Wheat, Soybeans.
Instructions
Heat, season, and serve
We delivered this meal fresh because it tastes best that way (heated of course!). If you need to freeze it to cook later, no worries, that works too.
Microwave: Peel back a corner of the plastic, add 1 tablespoon water, and cook in the tray 4–5 minutes (8–10 minutes if frozen), until internal temperature reaches 165°F*.
We seasoned this lightly. Add salt and pepper to your heart’s content.
*Cooking times vary by oven/microwave -- add time if needed. Do not thaw when cooking from frozen. Do not expose tray to open flame or direct contact with heating element.