The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Shrimp Risotto with Spring Veggies
Per Serving:
3/4 c wild rice (fully cooked)
100 g shrimp
125 g veggies (kale, cabbage, sugar snap peas, spring onion, zucchini)
1/3 c "risotto sauce" (chickpeas, lemon juice, garlic, nutritional yeast, salt, pepper, xanthan gum)
Equipment needed: Large pan that will hold all of the ingredients.
Heat up your pan, when hot add the veggies. They have oil added to them. Saute on high heat until they begin to gain some color. This will only take a couple of minutes.
When the veggies have some color on them, push them to the sides of the pan and add the shrimp. Flip the shrimp over when you notice it changing color, this will take less than a minute- shrimp cooks very quickly, especially when cooked at a high temperature.
When the shrimp is pink on both sides, but still looks a little grey in the center, add the rice. The shrimp will continue to cook, you don't want to overcook it.
Remove the pan from the heat, the shrimp will continue to cook and the rice will warm up from the residual heat in the pan. Add the sauce. Stir everything together. If you prefer a little bit creamier texture you can add a little water to the mixture (no more than 1/4 c per serving) and cook down until you have the consistency you like.
This isn't your traditional risotto as there is no dairy in it. The consistency is creamy but isn't heavy, which is great for warmer days. From start to finish this dinner takes less than 10 minutes. Enjoy!
