Creamy Cheddar Broccoli & Shrimp Risotto
with Scallion & Crispy Fried Onion
- Milk
- Shellfish
- Wheat
Arborio rice is slowly coaxed into a creamy, velvety risotto with sautéed scallion whites, a savory cream sauce base, and two kinds of melted cheddar. Roasted broccoli and pan-seared shrimp are folded in and piled on top, then finished with crispy fried onions and scallion greens for a satisfying contrast of textures.
Ingredients
½ cup
Cheddar Cheese
(Contains: Milk)
½ ounce
Vidalia Onion Paste
½ cup
White Cheddar Cheese
(Contains: Milk)
4 ounce
Cream Sauce Base
(Contains: Milk)
10 ounce
Shrimp
(Contains: Shellfish)
1 unit
Broccoli
¾ cup
Arborio Rice
1 unit
Crispy Fried Onions
(Contains: Wheat)
2 unit
Scallions
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. In a medium pot (large pot for 4 servings), bring 5 cups water (8 cups for 4) to a boil; reduce to a low simmer. Wash and dry produce.
Cut broccoli into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens. Pat shrimp very dry with paper towels; season with salt and pepper.
Toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 15-20 minutes.
While broccoli roasts, heat a drizzle of oil in a large pan over medium-high heat. Add shrimp and cook until opaque and cooked through, 2-3 minutes per side. Transfer to a plate and set aside.
Heat another drizzle of oil in same pan over medium heat. Add scallion whites and cook, stirring, until fragrant, 30-60 seconds. Add rice and stir until evenly coated, 15-20 seconds.
Add 1 cup simmering water to pan; stir until liquid has mostly absorbed. Repeat with remaining simmering water—adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and mixture is creamy, 25-30 minutes. (TIP: You may need more or less liquid depending on pan size.)
Reduce heat to medium low. Stir in cream sauce base, Vidalia onion paste, salt, and pepper. Cook, stirring occasionally, until thickened, 2-4 minutes more.
Once risotto is done, remove from heat; stir in broccoli, white cheddar, and 1 TBSP butter (2 TBSP for 4 servings) until melted and combined. Taste and season with salt and pepper if desired. TIP: Risotto should be a little loose and saucy right before serving; it will thicken as it cools. If too thick, stir in water 1 TBSP at a time.
Divide risotto between bowls; top with shrimp, yellow cheddar, crispy fried onions, and scallion greens. Serve.
