Family Meal Kit
Premium
Shrimp and Parmesan Risotto
with roasted broccoli
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk
- Calorie-Conscious
Chef
Ryan Pugh
In Your Box (serves 4)
- 16 oz. Shrimp
- 16 oz. Broccoli Florets
- 1½ cups Arborio Rice
- 2 Lemon
- 2 oz. Grated Parmesan Cheese
- 2 oz. Light Sour Cream
- 4 tsp. Mirepoix Broth Concentrate
- 2 tsp. Savory 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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Calories540
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Carbohydrates74g
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Net Carbs71g
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Fat14g
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Protein29g
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Sodium1550mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Salt
- Butter
- Olive Oil
- 1 Baking Sheet
- 1 Large Non-Stick Pan
- 1 Large Pot
- 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
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Cut one lemon into wedges. Halve and juice the other lemon.
Cut broccoli into bite-sized pieces. -
2 Roast the Broccoli
Place broccoli on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Spread into a single layer.
Roast in hot oven until browned and fork-tender, 14-16 minutes.After 14-16 minutes, carefully remove from oven.While broccoli roasts, continue recipe. -
3 Start the Risotto
Place a large pot over medium heat and add 2 tsp. olive oil.
Add rice to hot pot and stir occasionally until toasted and opaque, 1-2 minutes.Add 1 cup boiling water from other pot, mirepoix base, and savory seasoning. Rice should just be covered by water. Stir often until nearly all water is absorbed. -
4 Finish the Risotto
Add 1 cup boiling water from other pot and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.
Taste risotto 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. Add 2 tsp. lemon juice, cheese, 2 Tbsp. softened butter, sour cream, and 1/4 tsp. salt. Stir until butter is melted and risotto is creamy. Cover and set aside. -
5 Cook Shrimp and Finish Dish
Pat shrimp dry and season both sides with 1/4 tsp. pepper.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.Add shrimp to hot pan and cook until shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner.Plate dish as pictured on front of card, topping risotto with shrimp and broccoli. Squeeze lemon wedges over to taste. Bon appétit!
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