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Kale & Shrimp Risotto Recipe

Name: Kale & Shrimp Risotto Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 3 tbsp Canola oil / huile de canola; 1 454-g pkg Frozen raw shrimps, thawed / crevettes crues; 1 Garlic clove / gousse d'ail; 1.5 cups Water / eau; 1 cup Milk / lait; 1 175-g pkg Fiorfiore Risotto with Cheese / risotto au fromage Fiorfiore; 3 cups Baby kale blend / chou frisé (kale); 1 cup Cherry tomatoes / tomates cerises

25-minute recipe Serves 4

Impress everyone around the table with this five-star feast! In our kale and shrimp risotto recipe, shrimp is cooked in garlic and mixed into deliciously creamy risotto with kale. This meal is fit for a restaurant, but ready in just 25 minutes.

25-minute recipe Serves 4

Ingredients

3 tbsp

Canola oil, divided

1 454-g pkg

Frozen raw shrimps, thawed, peeled

Garlic clove, minced

1 1/2 cups

Water

1 cup

Milk

1 175-g pkg

Fiorfiore Risotto with Cheese

3 cups

Baby kale blend

1 cup

Cherry tomatoes, halved

Directions

Prep: 10 mins | Cook: 15 mins

1
Heat a large non-stick frying pan over medium-high. Add 1 tbsp oil and shrimp. Cook until shrimp turns pink, about 1 to 2 minutes per side. Stir in garlic. Cook until fragrant, about 30 seconds. Transfer shrimp to a plate.
2
Add water, milk, risotto mix and remaining 2 tbsp oil to pan. Bring to a boil, then reduce heat to medium. Cook, stirring occasionally, for 7 minutes. Add kale blend. Cook until kale is wilted and rice is tender, about 3 more minutes. Stir in shrimp and tomatoes.

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Kale & Shrimp Risotto Recipe

Ingredients

Directions

Try delivery in 2 hours or less*

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