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!
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You Will Need
Before You Cook
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.
Stem and mince parsley.
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.
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.
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.
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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