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
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!
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.
You Will Need
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
Meat lovers! Top finished risotto with proteins. If using Italian sausage, remove from casing. Heat a large non-stick pan over medium-high heat. Add 1 tsp. olive oil and Italian sausage to hot pan. Break into smaller pieces with a spoon until no pink remains, 4-6 minutes. If using diced chicken, pat dry and season with a pinch of salt and pepper. Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add diced chicken to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Prepare the Ingredients
Prepare "broth" by bringing a small pot with 4 cups water to a boil. Once boiling, reduce to a simmer.
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
Place broccoli and shallot on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. 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.
Finish the Vegetables
Carefully sprinkle Parmesan over vegetables 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, 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 simmering water from small pot and mirepoix base to rice. 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 simmering water 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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