Meal Kit
Broccoli Parmesan Risotto
with cheddar and shallot
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk
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Vegetarian
Chef
David Padilla
The word “creamy” may not be enough for this meal. That elevated velvety rice, risotto, is already luscious enough, but then we went and added in rich, delicious cheddar. And in case you're looking for something more than just “creamy,” roasted broccoli and shallot lend both a deep flavor and nice crunch to send this decadence over the top. Tip: Easier way to mince parsley? Gather them all in one hand and lay on the cutting board. Use your knife in rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!
In Your Box (serves 2)
- 6 oz. Broccoli Florets
- ¾ cup Arborio Rice
- 2 oz. White Cooking Wine
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2 oz. Shredded Cheddar Cheese
- 1 Shallot
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1 oz. Grated Parmesan
- 4 tsp. Mirepoix Broth Concentrate
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⅗ oz. Butter
- ¼ oz. Parsley
- 2 Garlic Cloves
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) Vqm2pJO7
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Calories640
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Carbohydrates74g
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Net Carbs68g
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Fat28g
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Protein22g
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Sodium1530mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Small Pot
- 1 Baking Sheet
- 1 Medium Pot
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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Meat lovers! If using proteins, cook in a medium non-stick pan with 2 tsp. olive oil over medium heat. If using chicken breasts, pat dry and season both sides with a pinch of salt and pepper. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side. If using steak strips or flank steak, separate into a single layer and pat dry. Season all over with a pinch of salt and pepper. Stir occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Coarsely chop and add to risotto as desired.
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1 Prepare the Ingredients
Cut broccoli into bite-sized pieces.
Stem and mince parsley.Halve and peel shallot. Cut halves into 1/4" dice.Mince garlic. -
2 Start the Vegetables
Place broccoli and shallot on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil and seasoning into broccoli.
Spread into a single layer and roast in hot oven until tender but still crisp, 10-12 minutes. -
3 Finish the Vegetables
Carefully, remove baking sheet from oven. Sprinkle Parmesan over vegetables and roast again until broccoli is lightly browned, 4-6 minutes.
Carefully remove from oven. Tent roasted vegetables with foil.While vegetables roast, start risotto. -
4 Start the Risotto
Place a medium pot over medium-high heat. Add 1 tsp. olive oil, rice, and garlic to hot pot. Stir constantly until rice is toasted and opaque, 1-2 minutes.
Add white wine and stir constantly until evaporated, 30 seconds.Add 1 cup boiling water from small pot and mirepoix base to pot with rice. Rice should just be covered by water. Stir constantly until nearly all liquid is absorbed, 4-6 minutes. -
5 Finish Risotto and Finish Dish
Add 1/2 cup boiling water from small pot and stir constantly until almost completely absorbed. Repeat this process, stirring often, 18-20 minutes.
Taste 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 cheddar cheese, butter, half the parsley (reserve remaining for garnish), 1/4 tsp. salt, and a pinch of pepper.Plate dish as pictured on front of card, topping risotto with vegetables and garnishing with remaining parsley. Bon appétit!
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