Meal Kit

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

Vegetarian
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
    636
  • Carbohydrates
    73g
  • Fat
    28g
  • Protein
    22g
  • Sodium
    1271mg

Recipe Steps

You Will Need

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

Before You Cook

Cooking Guidelines

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

  • Meatlovers! If using chicken breasts, on a separate cutting board, pat dry, cut into 1” dice, 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 chicken to hot pan and stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  1. 1

    Prepare the Ingredients

    Cut broccoli into bite-sized pieces. Halve and peel shallot. Cut halves into ¼" dice. Stem and mince parsley. Mince garlic.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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 boiling water from small pot and mirepoix base to rice. Rice should just be covered by water. Stir constantly until nearly all liquid is absorbed, 4-6 minutes.

  5. 5

    Finish Risotto and Finish Dish

    Add ½ cup boiling 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 water 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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