Meal Kit
with cheddar and shallot
Prep & Cook Time:50-60 min.
Difficulty Level:Expert
Spice Level:Not Spicy
Cook Within:7 days
Contains:Milk
Under %{max_calories} calories
Vegetarian
All ingredients are individually packaged, but our central facilityis not certified allergen-free. Furthermore, ingredient contentsmay vary. Please check ingredient packaging forallergens and nutrition facts.If you have serious allergies, please use your best judgment orconsult a health professional to decide if our meals are safe foryou!
A note about serious food allergies
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!
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- 8oz.Broccoli Florets
- ¾cupArborio Rice
- 2oz.White Cooking Wine
- 2oz.Shredded Cheddar Cheese
- 1Shallot
- 1oz.Grated Parmesan
- 4tsp.Mirepoix Broth Concentrate
- ⅗oz.Butter
- ¼oz.Parsley
- 2Garlic Cloves
Contains: Sulfites
Food intolerance information
Due to our just-in-time sourcing model, we may have to send you asubstitute ingredient. Not to worry! We make sure every ingredientsent to you meets our high quality standards. We’ll keep youinformed should a switch occur, so please check the ingredientlabels in your meal bag.
Nutrition(per serving)Mqg6bGPn
Calories
640Carbohydrates
74gNet Carbs
67gFat
27gProtein
23gSodium
1570mg
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1Baking Sheet
- 1Small Pot
- 1Medium Pot
Before You Cook
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
Meat lovers! Top finished risotto with proteins. If using Italian sausage, remove from casing. Heat a large non-stick pan over medium-high heat. Add 1 tsp. olive oil and Italian sausage to hot pan. Break into smaller pieces with a spoon until no pink remains, 4-6 minutes. If using diced chicken, pat dry and season with a pinch of salt and pepper. Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add diced chicken to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Prepare the Ingredients
Prepare "broth" by bringing a small pot with 4 cups water to a boil. Once boiling, reduce to a simmer.
While broth heats, cut broccoli into bite-sized pieces.Halve and peel shallot. Cut halves into 1/4" dice.Stem and mince parsley.Mince garlic.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.Remove from oven.Finish the Vegetables
Carefully sprinkle Parmesan over vegetables and roast again until broccoli is lightly browned, 4-6 minutes.
Tent cooked vegetables with foil.While vegetables roast, start risotto.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 simmering water from small pot and mirepoix base to rice. Rice should just be covered by broth. Stir constantly until nearly all liquid is absorbed, 4-6 minutes.Finish Risotto and Finish Dish
Add 1/2 cup simmering water 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 broth left.Remove from burner and 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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