Roasted Broccolini Blue Cheese Risotto
with Parmesan and dried cherries
Prep & Cook Time: 60+ min.
Cook Within: 7 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk
Chef
David Padilla
In Your Box (serves 2)
- 1 Red Onion
- 1 oz. Dried Cherries
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1 oz. Grated Parmesan
- ½ tsp. Garlic Salt
- 8 oz. Broccolini
- 2 tsp. Mirepoix Base
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1 oz. Butter
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1 oz. Blue Cheese
- ¾ cup Arborio Rice
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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Calories579
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Carbohydrates84g
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Fat20g
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Protein18g
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Sodium1120mg
Recipe Steps
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
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1 prepare the ingredients
trim and halve red onion. thinly slice. Trim bottom end from broccolini and cut into 2" lengths.
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2 roast the vegetables
Place broccolini and onions on prepared baking sheet. Toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper and spread into a single layer. Roast in hot oven until browned and fork-tender, 10-12 minutes.
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3 start the risotto
standard risotto language. mirepoix base gets added with water.
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4 finish the risotto
standard method for this. butter, cheese, garlic salt, and a pinch of pepper added at the end.
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5 finish the dish
plate as shown. garnish with blue cheese and cherries.
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