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) oqloppPk
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Calories640
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Carbohydrates69g
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Net Carbs64g
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Fat29g
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Protein29g
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Sodium1820mg
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 as 8 oz. shrimp, working in batches if necessary.
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If using whole chicken breasts, pat dry, and cut into 1” dice. Follow same instructions as shrimp in Step 5, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using steak strips, separate into a single layer and pat dry. Follow same instructions as shrimp in Step 5, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 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, 1/4 tsp. garlic (reserve remaining for shrimp), 2 tsp. olive oil, and a pinch of salt and pepper. Set aside.
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3 Start 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, 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. -
4 Finish the Risotto
Add 1/2 cup boiling water from small pot to medium pot. 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. -
5 Cook Shrimp and Finish Dish
Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat. Add shrimp and remaining garlic to hot pan. Cook until shrimp are browned and reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.
Remove from burner. Stir in pesto and bruschetta until combined.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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