Oven-Ready
Premium
Tuscan-Style Shrimp Risotto
with zucchini and peas
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk
Chef
Laura Alpern
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 2)
- 8 oz. Sliced Zucchini
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8 oz. Shrimp
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4 fl. oz. Cream Sauce Base
- 3¾ oz. Minute Rice
- 3 oz. Peas
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2 oz. Shredded Parmesan Cheese
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⅘ oz. Tuscan Herb Butter
- 0.14 oz. Lemon Juice
- ½ tsp. Garlic Pepper
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) MqgBEGPn
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Calories630
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Carbohydrates60g
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Net Carbs55g
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Fat27g
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Protein34g
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Sodium1650mg
Recipe Steps
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
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1 Start the Zucchini and Risotto
Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry.
In one provided tray, combine zucchini, 2 tsp. olive oil, and a pinch of salt and pepper. Spread into an even layer.In second provided tray, combine rice, 11/2 cups water, 1/4 tsp. salt, 1/4 tsp. pepper, and cream base. Cover tray with foil.Bake both trays (zucchini uncovered, rice covered) in hot oven, 15 minutes.While zucchini and rice bake, continue recipe. -
2 Add the Shrimp
Drain shrimp thoroughly and pat dry.
After 15 minutes, carefully remove trays from oven. Top zucchini with shrimp and spread into an even layer. Top shrimp with garlic pepper.Uncover rice. Stir in butter (to taste), peas, and half the cheese (reserve remaining for garnish) until melted and combined. Cover rice tray with foil. -
3 Bake the Meal
Bake both trays (rice covered, shrimp and zucchini uncovered) in hot oven until risotto is thickened and shrimp reach a minimum internal temperature of 145 degrees, 15-20 minutes.
Carefully remove both trays from oven.Uncover risotto and stir vigorously until creamy. Drain excess liquid from shrimp and zucchini tray.Stir lemon juice, shrimp, and zucchini into tray with risotto.To serve, garnish risotto with remaining cheese. Bon appétit!
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