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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein17% · 32g
Carbs46% · 85g
Fat37% · 30g
4g
Fiber
1920mg
Sodium
4.1g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
21th pctl
More protein than 21% of 1,474 meals
Protein density
4.1g /100cal
Leaner than 29% of meals
vs Seafood average
3% heavier
This780
Avg759
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✕ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider, check the package label before cooking.
Dietary✓ High Protein✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Veggie Stock Concentrate
Zucchini
Cream Sauce Base
Shrimp
Garlic
Parmesan Cheese
Arborio Rice
Sun-Dried Tomatoes
Tomato
Tuscan Heat Spice
Shallot
Cooking Oil
Salt
Black Pepper
Butter
How to make it
1
Adjust rack to middle position and preheat oven to 450 degrees.In a medium pot, bring 5 cups water (8 cups for 4 servings) to a boil, then reduce to a low simmer. (You’ll use the hot water in Step 4.) Wash and dry produce.
Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Halve, peel, and finely dice shallot. Peel and mince or grate garlic. Dice tomato. Finely chop sun-dried tomatoes.
2
Toss zucchini on a baking sheet with a drizzle of oil, ½ tsp Tuscan Heat Spice (1 tsp for 4 servings), salt, and pepper. (You’ll use more Tuscan Heat Spice later.) Roast on middle rack, tossing halfway through, until lightly browned and tender, 14-16 minutes.
3
While veggies roast, heat a drizzle of oil in a large pan over medium heat. Add shallot and cook until lightly browned and slightly softened, 3-4 minutes.Add rice, garlic, diced tomato, and sun-dried tomatoes; cook, stirring often, until rice is translucent and garlic is fragrant, 1-2 minutes. Season with salt and pepper.
4
Add 1 cup hot water and stock concentrates to pan with rice mixture. Cook, stirring, until liquid has mostly absorbed. Repeat with remaining water, adding ½ cup at a time and stirring until liquid has absorbed, until rice is al dente and mixture is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less water. Reduce heat to medium low. Stir in cream sauce base and ½ tsp Tuscan Heat Spice (1 tsp for 4 servings). Cook, stirring occasionally, until risotto has thickened and cream sauce has absorbed, 2-4 minutes. Season generously with salt and pepper.
5
Once risotto is done, remove from heat; stir in half the Parmesan and 1 TBSP butter (2 TBSP for 4 servings) until melted and combined. Taste and season with salt and pepper. Stir in half the zucchini. Taste and season with salt and pepper if desired.
6
Divide risotto between plates. Top with remaining zucchini. Sprinkle with remaining Parmesan and serve.
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Adjust rack to middle position and preheat oven to 450 degrees.In a medium pot, bring 5 cups water (8 cups for 4 servings) to a boil, then reduce to a low simmer. (You’ll use the hot water in Step 4.) Wash and dry produce.
Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Halve, peel, and finely dice shallot. Peel and mince or grate garlic. Dice tomato. Finely chop sun-dried tomatoes.
2
Step 2
Toss zucchini on a baking sheet with a drizzle of oil, ½ tsp Tuscan Heat Spice (1 tsp for 4 servings), salt, and pepper. (You’ll use more Tuscan Heat Spice later.) Roast on middle rack, tossing halfway through, until lightly browned and tender, 14-16 minutes.
3
Step 3
While veggies roast, heat a drizzle of oil in a large pan over medium heat. Add shallot and cook until lightly browned and slightly softened, 3-4 minutes.Add rice, garlic, diced tomato, and sun-dried tomatoes; cook, stirring often, until rice is translucent and garlic is fragrant, 1-2 minutes. Season with salt and pepper.
4
Step 4
Add 1 cup hot water and stock concentrates to pan with rice mixture. Cook, stirring, until liquid has mostly absorbed. Repeat with remaining water, adding ½ cup at a time and stirring until liquid has absorbed, until rice is al dente and mixture is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less water. Reduce heat to medium low. Stir in cream sauce base and ½ tsp Tuscan Heat Spice (1 tsp for 4 servings). Cook, stirring occasionally, until risotto has thickened and cream sauce has absorbed, 2-4 minutes. Season generously with salt and pepper.
5
Step 5
Once risotto is done, remove from heat; stir in half the Parmesan and 1 TBSP butter (2 TBSP for 4 servings) until melted and combined. Taste and season with salt and pepper. Stir in half the zucchini. Taste and season with salt and pepper if desired.
6
Step 6
Divide risotto between plates. Top with remaining zucchini. Sprinkle with remaining Parmesan and serve.
The best-known meal kit in the country, HelloFresh runs 90+ recipes a week spanning its Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy lines.
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Sun-Dried Tomato Risotto with Shrimp (HelloFresh's Sun Dried Tomato Risotto with Shrimp: 780 calories, 32g protein. Seafood meal. Recipe, ingredients, and nutrition from MealFan.) is a prepared meal from . One serving provides 780 calories with 32 g of protein, representing about 39 percent of the daily calorie reference point. The recipe format follows 's standard approach of pre-measured ingredients and step-by-step instructions.
Risotto is an Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish or vegetables. [1]
HelloFresh delivers weekly meals across the US. For testing notes, delivery details, and how HelloFresh compares to alternatives, read the HelloFresh review on MealFan.
Daily calorie contribution39% of 2,000 cal target
🍽️ Serves: 2 servings
💪 Protein-Rich
⚠ Not ideal for
Vegans
Strict keto
Frequently asked questions
How many calories are in Sun-Dried Tomato Risotto with Shrimp?
Sun-Dried Tomato Risotto with Shrimp contains 780 calories and 32 g of protein per serving, portioned as HelloFresh's Sun Dried Tomato Risotto with Shrimp: 780 calories, 32g protein. Seafood meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Sun-Dried Tomato Risotto with Shrimp?
Sun-Dried Tomato Risotto with Shrimp is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
Veggie Stock Concentrate
Zucchini
Cream Sauce Base
Shrimp
Garlic
Parmesan Cheese
Arborio Rice
Sun-Dried Tomatoes
Tomato
Tuscan Heat Spice
Shallot
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