Meal Kit
Two-Cheese Broccoli Risotto
with shallot and parsley
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk
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Vegetarian
- Gluten-Smart
- Mediterranean
Chef
David Padilla
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 8 oz. Broccoli Florets
- ¾ cup Arborio Rice
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2 oz. Shredded Cheddar Cheese
- 1 Shallot
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1 oz. Grated Parmesan Cheese
- 4 tsp. Mirepoix Broth Concentrate
- 1 fl. oz. White Cooking Wine
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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) bP8ZrzOz
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Calories660
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Carbohydrates79g
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Net Carbs75g
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Fat28g
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Protein21g
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Sodium1650mg
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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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using antibiotic free chicken breasts or chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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Add protein to meal 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 shallots on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer.
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.
Roast again in hot oven until broccoli is lightly browned, 4-6 minutes.Carefully remove from oven. Tent roasted vegetables with foil.While vegetables roast, continue recipe. -
4 Start the Risotto
Place a medium pot over medium-high heat and add 1 tsp. olive oil. Add 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, 25-30 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 to hot 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, 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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