Chicken & Sun-Dried Tomato Risotto
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Chicken & Sun-Dried Tomato Risotto

Chicken & Sun-Dried Tomato Risotto

with Zucchini, Grape Tomatoes & Parmesan

What’s not to love about risotto? It’s luxurious, comforting, and never fails to satisfy. With a reputation for being labor intensive—ours couldn’t be easier! This version begins as classic as can be, with rich veggie stock and the addition of sweet-tart sun-dried tomatoes. It’s finished with zesty spice-roasted zucchini and grape tomatoes, two perfect contrasts to risotto’s creamy richness. For a finishing touch, everything receives a generous sprinkle of Parmesan.

Allergens:
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time15 minutes
DifficultyMedium

Ingredients

serving amount

1 unit

Shallot

2 clove

Garlic

4 ounce

Grape Tomatoes

1 unit

Zucchini

1.5 ounce

Sun-Dried Tomatoes

1 tablespoon

Tuscan Heat Spice

¾ cup

Arborio Rice

2 unit

Veggie Stock Concentrate

4 ounce

Cream Sauce Base

(Contains Milk)

3 tablespoon

Parmesan Cheese

(Contains Milk)

10 ounce

Chopped Chicken Breast

Not included in your delivery

3 teaspoon

Cooking Oil

1 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Calories880 kcal
Fat34 g
Saturated Fat15 g
Carbohydrate89 g
Sugar19 g
Dietary Fiber4 g
Protein45 g
Cholesterol170 mg
Sodium1170 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Baking Sheet
Large Pan
Paper Towel

Instructions

Prep
1

• Adjust rack to middle position and preheat oven to 450 degrees. • In a medium pot, bring 5 cups water (8 cups for 4 servings) to a boil, then reduce to a low simmer. (You’ll use the hot water in Step 4.) • Wash and dry produce. • Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Halve grape tomatoes lengthwise. Halve, peel, and finely dice shallot. Peel and mince or grate garlic. Finely chop sun-dried tomatoes.

Roast Veggies
2

• Toss zucchini and grape tomatoes on a baking sheet with a drizzle of oil, ½ tsp Tuscan Heat Spice (1 tsp for 4 servings), salt, and pepper. (You’ll use more Tuscan Heat Spice later.) Roast on middle rack, tossing halfway through, until lightly browned and tender, 14-16 minutes.

Rinse shrimp under cold water; pat shrimp or chicken dry with paper towels. Season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp or chicken; cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

Start Risotto
3

• While veggies roast, heat a drizzle of oil in a large pan over medium heat. Add shallot and cook until lightly browned and slightly softened, 3-4 minutes. • Add rice, garlic, and sun-dried tomatoes; cook, stirring often, until rice is translucent and garlic is fragrant, 1-2 minutes. Season with salt and pepper.

Use pan used for shrimp or chicken here.

Cook Risotto
4

• Add 1 cup hot water and stock concentrates to pan with rice mixture. Cook, stirring, until liquid has mostly absorbed. Repeat with remaining water—adding ½ cup at a time and stirring until liquid has absorbed— until rice is al dente and mixture is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less water. • Reduce heat to medium low. Stir in cream sauce base and ½ tsp Tuscan Heat Spice (1 tsp for 4 servings). Cook, stirring occasionally, until risotto has thickened and cream sauce has absorbed, 2-4 minutes. Season generously with salt and pepper.

Finish Risotto
5

• Once risotto is done, remove from heat; stir in half the Parmesan and 1 TBSP butter (2 TBSP for 4 servings) until melted and combined. Taste and season with salt and pepper. • Stir in half the zucchini and grape tomatoes. Taste and season with salt and pepper if desired.

Stir shrimp or chicken into risotto.

Serve
6

• Divide risotto between plates. Top with remaining zucchini and grape tomatoes. Sprinkle with remaining Parmesan and serve.

Chicken is fully cooked when internal temperature reaches 165°.

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