Shrimp and White Cheddar Risotto with Spinach and Roasted Walnuts
easy prep & pan included
Prep & Cook Time:30-40 min.
Cook Within:3 days
Spice Level:Not Spicy
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
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.
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
Start the Rice
Preheat oven to 425. Thoroughly rinse any fresh produce and pat dry.
Combine rice, cream base sauce, ¼ cup water, and half the garlic salt (reserve remaining for spinach) in provided tray.
Bake uncovered in hot oven until edges begin to bubble, 10-12 minutes.
Add the Shrimp and Spinach
Pat shrimp dry, and season all over with ¼ tsp. salt.
Carefully remove tray from oven. Top rice evenly with spinach and remaining garlic salt. Top spinach evenly with shrimp, a pinch of pepper, and 2 tsp. olive oil.
Bake the Meal
Bake again uncovered until shrimp reaches a minimum internal temperature of 145 degrees, 16-18 minutes.
While meal bakes, crumble walnuts.
Carefully remove tray from oven. Stir in half the cheese (reserve remaining for garnish) until combined and melted. Garnish with remaining cheese and walnuts. Bon appétit!
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