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Rev up your sad lunch and make my recipe for Pea and Parmesan Risotto with Shrimp Caprese Salad.
Last Sunday, I shared with you my recipe for Shredded Chicken Burrito Bowls, this week I’m sharing another fabulous lunch recipe for Pea and Parmesan Risotto with Shrimp Caprese Salad. Lunch doesn’t have to be boring any more thanks to Genuine Thermos® Brand Dual Compartment Food Jars! You can pack both hot and cold items in one container! Best of all the hot portion stays warm up to 5 hours even when refrigerated. Ideal for those on the go and don’t have time to heat up food. I made this recipe for dinner. The next morning I reheated the risotto and packed it into the Genuine Thermos Brand Dual Compartment Food Jar. I packed the other side with the caprese salad and sent my hubby off to work. He placed his Dual Compartment Food Jar in the refrigerator and when it was time to eat his food was still remarkably hot. He was in shock and enjoyed the extra minutes of his lunch break eating instead of waiting for his food to heat!
We love risotto in our house. It’s pure comfort food and heats up beautifully for leftovers. A little goes a long way and I think that’s another reason why I love it. Plus the combinations are endless. My husband also always welcomes leftover risotto for lunch. This was the first time our Ryder tried risotto. I gave it to him in little bite-size ball pieces. He loved it and even ate the peas. I watched as he would pick the peas out. I figured he would just leave them on his tray. Nope he actually ate them. I was in shock! He hasn’t ate peas in months. I guess he loved the parmesan flavoring on them so much that he just gobbled them up. He also enjoyed the shrimp caprese salad too! The mozzarella pearls are perfect finger food for toddlers. He has loved tomatoes since the first time he tried them. Ryder is such a great eater. We are so blessed!
So as the school year starts or if you are just in a lunch rut I highly suggest you try my recipe for Pea and Parmesan Risotto with Shrimp Caprese Salad. I can see myself packing this type of lunch for Ryder in a few years as he goes off to elementary school. I’m pretty sure he will be the biggest foodie in his grade. His appetite and taste buds are better than some adults I know. If you like risotto and love shrimp and caprese salad I can assure you this recipe is sure to be a new lunch favorite!
Pea and Parmesan Risotto with Shrimp Caprese Salad
Pea and Parmesan Risotto
- 1 tbsp olive oil
- 1/2 onion diced
- 1 tablespoon minced garlic
- 1/2 cup white wine
- 1 cup arborio rice
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 4 cups hot chicken broth
- 1/2 cup frozen green peas
- 1/2 cup grated Parmesan cheese + more for topping
Shrimp Caprese Salad
- 1 cup thawed shrimp for salad
- 1 cup mini mozzarella pearls
- 1 cup heirloom tomatoes sliced in half
- 1 tablespoon olive oil
- 1/4 cup basil chifonade
- salt and pepper to taste
Pea and Parmesan risotto
- In a large saucepan, add the olive oil, onion and garlic. Sauté over medium-high heat until the onion is soft (about 5 minutes). Add the arborio rice and sauté for 2 minutes, constantly stirring and slightly toasting.
- Add wine and stir constantly until absorbed. Begin adding hot broth, one cup at a time, stirring after each cup of broth is poured in. Cook for 20 minutes until the risotto is tender and creaky. Add in the green peas. Stir and cook 5 additional minutes. Remove from the heat and stir in the heavy cream and Parmesan. Stir well and divide evenly.
Shrimp Caprese Salad
- In a large bowl combine the thawed shrimp, mini mozzarella pearls, sliced heirloom tomatoes, olive oil, fresh basil and salt and pepper. Toss well and serve immediately or refrigerate up to 1 day.