Lemon Shrimp Risotto with Salad Fresca | Publix Super Markets

Ingredients

• 1 tablespoon unsalted butter
• 3 cloves garlic
• 1 cup frozen seasoning blend (diced onions, bell peppers, celery)
• 3 tablespoons diced pimientos
• 1 cup risotto rice
• 2 1/2 cups reduced-sodium chicken broth
• 1/4 teaspoon saffron threads
• 1 lb cooked shrimp, tails off and thawed if needed
• 1 lemon, for juice
• 1 lemon, for zest
• 2 tablespoons lite raspberry-walnut vinaigrette
• 1/4 teaspoon kosher salt
• 1/8 teaspoon pepper
• 1 package baby salad greens (5–6 oz)
• 1/4 cup chopped walnuts
• 1 tablespoon crumbled blue cheese