Family Meal Kit
One-Pan Buffalo-Style Cheddar Shrimp Risotto
with diced peppers
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Soy
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Under %{max_calories} calories
Chef
Rachel Post
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
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16 oz. Shrimp
- 16 oz. Cooked White Rice
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4 fl. oz. Cream Sauce Base
- 1 Green Bell Pepper
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4 oz. Shredded Cheddar Cheese
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2 oz. Cream Cheese
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1.76 oz. Zesty Buffalo Sauce
- 4 Green Onions
- 2 tsp. Mirepoix Broth Concentrate
- 1 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.
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Nutrition (per serving) DOp8lROr
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Calories490
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Carbohydrates36g
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Net Carbs34g
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Fat24g
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Protein26g
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Sodium2000mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Microwave
- 1 Plate
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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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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1 Prepare the Ingredients
Remove stem, seeds, and ribs, and cut bell pepper into 1/2" dice.
Trim and thinly slice green onions, keeping white and green portions separate.Pat shrimp dry and season all over with half the garlic salt (reserve remaining for peppers). -
2 Cook the Shrimp
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add shrimp to hot pan. Stir occasionally until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Transfer shrimp to a plate and cover with foil.Reduce heat to medium; no need to wipe pan clean. -
3 Cook the Peppers
Add 2 tsp. olive oil, white portions of green onions, peppers, remaining garlic salt, and a pinch of pepper to hot pan.
Stir occasionally until peppers are slightly browned and tender, 3-5 minutes. -
4 Make the Risotto
Add rice, cream base, cream cheese, mirepoix base, and 1 cup water to hot pan. Stir to combine and bring to a simmer.
Once simmering, stir in half the shredded cheese (reserve remaining for garnish) until melted, 1-2 minutes.Remove from burner and stir in 1/4 tsp. salt and a pinch of pepper.While risotto cooks, continue recipe. -
5 Heat Sauce and Finish Dish
Place Buffalo sauce in a microwave-safe bowl.
Microwave uncovered until heated through, 20-30 seconds.Carefully remove from microwave.Plate dish as pictured on front of card, topping risotto with shrimp. Garnish with Buffalo sauce (to taste), green portions of green onions, and remaining shredded cheese. Bon appétit!
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