Meal Kit
Shrimp Bruschetta Risotto
with Asiago and grape tomatoes
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk
Chef
Ryan Pugh
In Your Box (serves 2)
- 8 oz. Shrimp
- ¾ cup Arborio Rice
- 4 oz. Grape Tomatoes
- 2 oz. Shredded Asiago Cheese
- 1 oz. Basil Pesto
- 2 Green Onion
- ⅗ oz. Butter
- 2 tsp. Mirepoix Broth Concentrate
- 2 Garlic Cloves
- ½ tsp. Garlic Salt
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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Calories650
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Carbohydrates72g
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Net Carbs70g
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Fat28g
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Protein28g
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Sodium1810mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Mixing Bowl
- 1 Medium Pot
- 1 Large Non-Stick Pan
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 16 oz. shrimp, follow same instructions as 8 oz. shrimp, working in batches, if necessary.
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If using diced chicken breasts, follow same instructions as shrimp in Steps 1 and 5, stirring occasionally until browned and chicken reaches minimum internal temperature, 5-7 minutes.
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If using scallops, follow same instructions as shrimp in Steps 1 and 5, cooking until browned and scallops reach minimum internal temperature, 1-2 minutes per side.
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1 Prepare the Ingredients
Thinly slice tomatoes.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Mince garlic.Pat shrimp dry. -
2 Make the Bruschetta
In a mixing bowl, combine tomatoes, white portions of green onions, 1/4 tsp. garlic (reserve remaining for shrimp), 2 tsp. olive oil, and a pinch of salt and pepper. Set aside.
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3 Start the Risotto
Place a medium pot over medium-high heat and add 1 tsp. olive oil.
Add rice to hot pot. Stir occasionally until toasted, 1-2 minutes.Add mirepoix base and 1 cup boiling water from small pot. Rice should just be covered by water. Stir often until nearly all water is absorbed. -
4 Finish the Risotto
Add 1/2 cup boiling water from small pot to medium pot. 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, cheese (reserve 2 Tbsp. for garnish), garlic salt, and a pinch of pepper. Cover and set aside. -
5 Cook Shrimp and Finish Dish
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add shrimp and remaining garlic to hot pan. Cook until shrimp are browned and reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner. Stir in pesto and bruschetta until combined.Plate dish as pictured on front of card, topping risotto with bruschetta-shrimp mixture and garnishing with remaining cheese and green portions of green onions. Bon appétit!
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