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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
Carbs44% · 83g
Fat39% · 33g
6g
Fiber
1320mg
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✓ Easy Prep✓ 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
Zucchini
Peas
Chicken Stock Concentrate
Lemon
Shrimp
Parmesan Cheese
Arborio Rice
Shallot
Olive Oil
Butter
Salt
Black Pepper
How to make it
1
Remove sausage* from casing if necessary; discard casing.Heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 5-7 minutes.Turn off heat. Using a slotted spoon, transfer sausage to a paper-towel-lined plate, keeping as much oil in pan as possible.
2
Meanwhile, wash and dry produce.Halve, peel, and mince shallot. Trim zucchini; grate on the largest holes of a box grater. Zest and quarter lemon.In a medium pot, combine 4 cups water (7 cups for 4 servings) and stock concentrates; bring to a boil, then reduce to a low simmer. (You’ll use the simmering stock in Step 4.)
3
Melt 2 TBSP butter (4 TBSP for 4 servings) in pan used for sausage over medium heat. Add shallot and zucchini; season with salt and pepper. Cook, stirring, until softened, 2-3 minutes.
4
Add rice and 1 cup simmering stock to pan with shallot and zucchini; stir until liquid has mostly absorbed. Repeat with remaining stock—adding ½ cup at a time and stirring until liquid has mostly 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 liquid.
5
Once risotto is done, stir in sausage, peas, half the Parmesan, 2 TBSP butter (3 TBSP for 4 servings), and a squeeze of lemon juice to taste. Season generously with salt and pepper.
6
Divide risotto between bowls. Top with lemon zest and remaining Parmesan. Serve with any remaining lemon wedges on the side.
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Remove sausage* from casing if necessary; discard casing.Heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 5-7 minutes.Turn off heat. Using a slotted spoon, transfer sausage to a paper-towel-lined plate, keeping as much oil in pan as possible.
2
Step 2
Meanwhile, wash and dry produce.Halve, peel, and mince shallot. Trim zucchini; grate on the largest holes of a box grater. Zest and quarter lemon.In a medium pot, combine 4 cups water (7 cups for 4 servings) and stock concentrates; bring to a boil, then reduce to a low simmer. (You’ll use the simmering stock in Step 4.)
3
Step 3
Melt 2 TBSP butter (4 TBSP for 4 servings) in pan used for sausage over medium heat. Add shallot and zucchini; season with salt and pepper. Cook, stirring, until softened, 2-3 minutes.
4
Step 4
Add rice and 1 cup simmering stock to pan with shallot and zucchini; stir until liquid has mostly absorbed. Repeat with remaining stock—adding ½ cup at a time and stirring until liquid has mostly 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 liquid.
5
Step 5
Once risotto is done, stir in sausage, peas, half the Parmesan, 2 TBSP butter (3 TBSP for 4 servings), and a squeeze of lemon juice to taste. Season generously with salt and pepper.
6
Step 6
Divide risotto between bowls. Top with lemon zest and remaining Parmesan. Serve with any remaining lemon wedges on the side.
HelloFresh is the most popular meal kit in the US, offering 90+ recipes per week across Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy plans.
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Shrimp, Pea & Zucchini Risotto (HelloFresh's Shrimp, Pea & Zucchini Risotto: 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]
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
780Calories
32gProtein
83gCarbs
33gFat
6gFiber
1320mgSodium
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 Shrimp, Pea & Zucchini Risotto?
Shrimp, Pea & Zucchini Risotto contains 780 calories and 32 g of protein per serving, portioned as HelloFresh's Shrimp, Pea & Zucchini Risotto: 780 calories, 32g protein. Seafood meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Shrimp, Pea & Zucchini Risotto?
Shrimp, Pea & Zucchini Risotto is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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