All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
Heralded as the comfort food of Italy (but way more elegant than America's mac and cheese, obviously), risotto is arguably one of the best things to happen to rice since the ingredient made its way to Europe via India in the 1400s. In this dish, Arborio rice is toasted in butter and spices and softened to form a silky porridge. We accent this smooth dish with plump shrimp, green peas, and plenty of nutty Parmesan. It's like having your comfort food while also maintaining the composure of a Milanese model.
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
Medium Non-Stick Pan
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
Prepare Stock and Ingredients
Bring a medium pot with 3½ cups water to a simmer. Add vegetable base and whisk until incorporate. Remove pot from burner and reserve. While water heats, coarsely chop parsley. Peel and mince shallot. Rinse shrimp and pat dry.
Toast the Rice
Heat 1 Tbsp. olive oil and half the butter in a large pot over medium-low heat. Add shallot to hot pot and cook, stirring occasionally, until translucent, about 2 minutes. Add Arborio rice and cook, stirring, until rice is completely coated, 3-4 minutes. Add white wine and cook until reduced by half, 3-5 minutes.
Start the Risotto
Add one ladle of stock to rice, stirring continuously until stock is absorbed and rice is almost dry. Keep repeating process, adding stock and stirring, until rice is tender, but still firm, 20 minutes. You may not use all stock. Consistency should be creamy, but not runny.
Finish the Risotto
Gently stir in peas, parsley (reserving a pinch for garnish), remaining butter, and Parmesan cheese (reserving a pinch for garnish). Set aside warm until ready to serve.
Cook the Shrimp
Heat a medium non-stick pan and 2 tsp. olive oil over medium-high heat. Add shrimp to hot pan and cook until lightly browned, 1-2 minutes per side. Season with a pinch of salt and pepper.
Plate the Dish
Ladle risotto into a shallow bowl or plate. Top with shrimp. Garnish with remaining parsley, remaining Parmesan cheese, and a crack of fresh black pepper.
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