Meal Kit
Shrimp Bruschetta Risotto
with Asiago and grape tomatoes
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk
Chef
Ryan Pugh
We've made risottos Tex-Mex style, French onion-style, and “fill in Asian cuisine name here”-style, we thought we'd pause our globe-trotting ways and go back to the country of its origin, risotto's birth country, its home… Italy. All the classic bruschetta flavors combine naturally: the shrimp, herbaceous basil, acidic tomato, and, just because it's delicious, garlic. Going home has never felt so good. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
In Your Box (serves 2)
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8 oz. Shrimp
- ¾ cup Arborio Rice
- 4 oz. Grape Tomatoes
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2 oz. Shredded Asiago Cheese
- 2 Green Onions
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1 oz. Basil Pesto
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⅗ oz. Butter
- 2 tsp. Mirepoix Broth Concentrate
- 2 Garlic Cloves
- ½ 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) VqmpMDP7
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Calories630
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Carbohydrates68g
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Net Carbs63g
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Fat27g
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Protein31g
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Sodium1810mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Mixing Bowl
- 1 Medium Pot
- 1 Large Non-Stick Pan
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 16 oz. shrimp, follow same instructions in Steps 1 and 4, working in batches if necessary.
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If using scallops, pat dry and season both sides with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as shrimp in Step 4, cooking until scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.
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If using diced chicken, pat dry and season all over with ¼ tsp. salt and a pinch of pepper. Follow same instructions as shrimp in Step 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Prepare the Ingredients
Thinly slice tomatoes.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Mince garlic.Pat shrimp dry. -
2 Make the Bruschetta
In a mixing bowl, combine tomatoes, white portions of green onions, garlic (to taste), 2 tsp. olive oil, and a pinch of salt and pepper. Set aside.
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3 Make the Risotto
Place a medium pot over medium-high heat and add 1 tsp. olive oil. Add rice to hot pot. Stir occasionally until toasted and opaque, 1-2 minutes.
Add mirepoix base and 1 cup boiling water from small pot. Rice should just be covered by water. Stir often until nearly all water is absorbed.Add 1/2 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. Stir in butter, cheese (reserve 2 Tbsp. for garnish), garlic salt, and a pinch of pepper. Cover and set aside. -
4 Cook the Shrimp
Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat. 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.Remove from burner and stir in basil pesto and bruschetta until combined. -
5 Finish the Dish
Plate dish as pictured on front of card, topping risotto with bruschetta-shrimp mixture and garnishing with remaining cheese and green portions of green onions. Bon appétit!
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