Meal Kit

Shrimp Bruschetta Risotto

with Asiago and grape tomatoes

Prep & Cook Time: 35-45 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Shellfish (Shrimp), Milk

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 you!
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, acidic 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.

In Your Box (serves 2)

  • Info
    8 oz. Shrimp
  • ¾ cup Arborio Rice
  • 4 oz. Grape Tomatoes
  • Info
    2 oz. Shredded Asiago Cheese
  • 2 Green Onions
  • Info
    1 oz. Basil Pesto
  • Info
    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.

  • Nutrition (per serving)

  • Calories
    630
  • Carbohydrates
    68g
  • Net Carbs
    63g
  • Fat
    27g
  • Protein
    31g
  • Sodium
    1790mg

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

  • If using 16 oz. shrimp, follow same instructions in Steps 1 and 4, working in batches if necessary until shrimp reaches minimum internal temperature.

  • If using whole chicken, cut into 1" dice and follow instructions for diced chicken. If using, diced chicken, pat dry and season all over with ¼ tsp. salt and a pinch of pepper. Follow same instructions as shrimp in Step 4, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  • If using Italian sausage, remove from casing. Follow same instructions as shrimp in Step 4, breaking into small pieces until no pink remains and sausage reaches minimum internal temperature, 4-6 minutes.

  1. 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. 2

    Make the Bruschetta

    In a mixing bowl, combine tomatoes, white portions of green onions, garlic (to taste), 2 tsp. olive oil, and a pinch of salt and pepper. Set aside.

  3. 3

    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 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.

    Add 1/2 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, cheese (reserve 2 Tbsp. for garnish), garlic salt, and a pinch of pepper. Cover and set aside.

  4. 4

    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 basil pesto and bruschetta until combined.

  5. 5

    Finish the Dish

    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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