Shrimp Fajita Risotto

with cilantro and cotija cheese

Prep & Cook Time: 45-55 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Shellfish

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 you!
A note about serious food allergies

Mexican risotto? What has fusion come to? It's come here, where the great flavors of sweetness, spice, and cilantro are melded with creamy, creamy rice to make a dinner that speaks two languages and probably has read more books than you. Just get your stirring arm ready, and your tastebuds primed. Tip: Want to get the most juice out of your lime? Before cutting, microwave the lime for 15-20 seconds to "soften" the fruit. Then, gently roll the softened fruit on your work surface while pressing on it with your palm. Finally, give yourself some serious mechanical advantage by placing a cut half in between the arms of a pair of tongs to make squeezing much easier.

In Your Box (serves 2)

  • 1 fl. oz. Red Enchilada Sauce
  • Info
    ⅗ oz. Butter
  • 2 tsp. Cajun Seasoning
  • 1 Lime
  • ¼ oz. Cilantro
  • 1 Red Bell Pepper
  • Info
    2 oz. Crumbled Cotija Cheese
  • 1 Shallot
  • ¾ cup Arborio Rice
  • Info
    8 oz. Shrimp

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
    647
  • Carbohydrates
    70g
  • Fat
    30g
  • Protein
    28g
  • Sodium
    1725mg

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • 1 Medium Pot
  • 1 Small Pot
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Stem, seed, remove ribs, and cut red bell pepper into ¼" dice. Halve and peel shallot. Cut halves into ¼" dice. Coarsely chop cilantro (no need to stem). Halve lime. Cut one half into wedges and juice the other half. Pat shrimp dry, and season all over with a pinch of pepper.

  • 2

    Cook the Vegetables

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add shallot, red bell pepper, and a pinch of pepper to hot pan. Stir occasionally until red bell pepper is softened and charred in places, 4-6 minutes. Remove from burner and transfer vegetables to a plate. Wipe pan clean and reserve.

  • 3

    Cook the Risotto

    Place a medium pot over medium-high heat and add 2 tsp. olive oil. Add rice to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes. Add 1 cup boiling water from small pot to pot with 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. Cover and set aside.

  • 4

    Cook the Shrimp

    Return pan used to cook vegetables to medium-high heat and add 1 tsp. olive oil. Working in batches if needed, 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. Add butter, enchilada sauce, and 2 tsp. lime juice. Stir until butter is melted and shrimp are coated, 60-90 seconds. Remove from burner.

  • 5

    Finish Risotto and Finish Dish

    Return pot with risotto to medium heat and add vegetables. Stir occasionally until warmed through, 2-3 minutes. Remove from burner. Stir in cheese (reserve a pinch for garnish), half the cilantro (reserve remaining for garnish), and seasoning blend. If risotto is stiff, add water, 1 Tbsp. at a time, until desired consistency is reached. Plate dish as pictured on front of card, topping risotto with shrimp and garnishing with remaining cilantro and reserved cheese. Squeeze lime wedges over to taste. Bon appétit!

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