Oven-Ready
Pesto Butter Shrimp Risotto
with crunchy crouton crumble
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
- Calorie-Conscious
Chef
Laura Alpern
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 4)
- 16 oz. Shrimp
- 16 oz. Cooked White Rice
- 4 fl. oz. Cream Sauce Base
- 3 oz. Frozen Peas
- 2 oz. Shredded Parmesan Cheese
- 2 oz. Cream Cheese
- 2 oz. Basil Pesto Butter
- 1 oz. Seasoned Croutons
- 1 tsp. Garlic Salt
- ½ tsp. Garlic and Parsley Seasoning
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.
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Nutrition (per serving)
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Calories480
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Carbohydrates39g
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Net Carbs37g
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Fat22g
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Protein27g
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Sodium1830mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
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
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If using diced chicken breasts, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until chicken reaches minimum internal temperature, 5-7 minutes.
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If using diced chicken thighs, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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1 Start the Shrimp
Pat shrimp dry.
Evenly divide shrimp between both provided trays. Evenly top each tray with 1 tsp. olive oil and a pinch of salt and pepper. Stir to combine and spread into an even layer.Bake uncovered in hot oven until shrimp are slightly pink, 7-10 minutes.Shrimp will finish cooking in a later step.Carefully remove from oven and drain any excess liquid. Trays will be hot! Use caution. -
2 Assemble the Risotto
Carefully massage rice in bag to break up any clumps and remove from packaging.
Evenly divide rice, peas, garlic and parsley seasoning, garlic salt, cream base, cream cheese, and shredded cheese between both trays. Stir 1/4 cup water into each tray and evenly top with butter. Cream cheese and butter will melt as meal bakes.Cover trays with foil. -
3 Finish the Meal
Bake both trays covered in hot oven, 20 minutes.
Carefully remove both trays from oven. Uncover and stir a pinch of salt and pepper into both trays until combined. Trays will be hot! Use a utensil.Bake again uncovered in hot oven until rice is heated through and shrimp reach a minimum internal temperature of 145 degrees, 4-6 minutes.While meal bakes, coarsely crush croutons.Carefully remove trays from oven and stir to combine. Trays will be hot! Use a utensil.To serve, top risotto with croutons. Bon appétit!
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