Broccoli Parmesan Risotto

with cheddar and shallot

Prep & Cook Time: 50-60 min.

Cook Within: 7 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

The word “creamy” may not be enough for this meal. That elevated velvety rice, risotto, is already luscious enough, but then we went and added in rich, delicious cheddar. And in case you're looking for something more than just “creamy,” roasted broccoli and shallot lend both a deep flavor and nice crunch to send this decadence over the top. Tip: Easier way to mince parsley? Gather them all in one hand and lay on the cutting board. Use your knife in rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!

In Your Box (serves 2)

  • ¼ oz. Parsley
  • 4 tsp. Mirepoix Base
  • 8 oz. Broccoli Florets
  • 1 Shallot
  • 2 Garlic Cloves
  • Info
    1 oz. Grated Parmesan
  • ¾ cup Arborio Rice
  • 2 oz. White Cooking Wine
  • Info
    2 oz. Shredded Cheddar Cheese
  • Info
    ⅗ oz. Butter

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Pot
  • 1 Medium Pot

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Prepare broth by bringing a small pot with 4 cups water and mirepoix base to a boil. While broth heats, cut broccoli into bite-sized pieces. Halve and peel shallot. Cut halves into ¼" dice. Mince garlic. Stem and mince parsley.

  • Step 2 - Start the Vegetables

    Start the Vegetables

    Toss broccoli, shallot, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper together on prepared baking sheet. Massage oil and seasoning into broccoli. Spread into a single layer and roast in hot oven until tender but still crisp, 10-12 minutes. Remove from oven. Vegetables will finish cooking in a later step.

  • Step 3 - Finish the Vegetables

    Finish the Vegetables

    Carefully sprinkle Parmesan over broccoli and roast again until broccoli is lightly browned, 4-6 minutes. Tent cooked vegetables with foil. While vegetables roast, start risotto.

  • Step 4 - Start the Risotto

    Start the Risotto

    Place a medium pot over medium-high heat. Add 1 tsp. olive oil, Arborio rice, and garlic to hot pot. Stir constantly until rice is toasted and opaque, 1-2 minutes. Add white wine and stir constantly until evaporated, 30 seconds. Add 1 cup boiling water-mirepoix broth. Rice should just be covered by broth. Stir constantly until nearly all liquid is absorbed, 4-6 minutes.

  • Step 5 - Finish Risotto and Finish Dish

    Finish Risotto and Finish Dish

    Add ½ cup boiling water-mirepoix broth and stir constantly until almost completely absorbed. Repeat this process, stirring often, 18-20 minutes. Taste as you cook, checking for tenderness. When rice has no more "bite" or crunch, it's done. There may be broth left. Remove from burner and stir in cheddar, butter, half the parsley (reserve remaining for garnish), ¼ tsp. salt, and a pinch of pepper. Plate dish as pictured on front of card, topping risotto with vegetables and garnishing with remaining parsley. Bon appétit!

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