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
A note about serious food allergies
We've made risottos Tex-Mex style, French onion-style, and “fill in Asian cuisine name here”-style, we thought we'd pause our globe-trotting ways and go back to the country of its origin, risotto's birth country, its home… Italy. All the classic bruschetta flavors combine naturally the shrimp: herbaceous basil, acid-y tomato, and, just because it's delicious, garlic. Going home has never felt so good. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
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
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Slice tomatoes into ¼" slices.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Make the Bruschetta Mixture
In a mixing bowl, combine tomatoes, white portions of green onions, garlic, 2 tsp. olive oil, and a pinch of salt and pepper. Set aside.
Make the Risotto
Place a medium pot over medium-high heat and add 1 tsp. olive oil. Add rice to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.
Add mirepoix base and 1 cup boiling water from small pot to rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.
Add ½ cup boiling water 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. Stir in butter, Asiago (reserve 2 Tbsp. for garnish), garlic salt, and a pinch of salt and pepper. Cover and set aside.
Cook the Shrimp
Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat. Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes.
Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.
Remove from burner and stir in pesto and bruschetta mixture until combined.
Finish the Dish
Plate dish as pictured on front of card, topping risotto with bruschetta-shrimp mixture and garnishing with remaining Asiago and green portions of green onions. Bon appétit!
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