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
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.
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
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.
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.
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.
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.
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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