Shrimp and Sun-Dried Tomato Risotto
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Shrimp and Sun-Dried Tomato Risotto

Shrimp and Sun-Dried Tomato Risotto

with Garlic Bread

Risotto is the stuff that comfort dreams are made of: luxurious, soulful, and satisfying. This version couldn’t be easier and starts as classic as can be, with rich seafood and veggie stocks and the addition of sweet-tart sun-dried tomatoes. It’s finished with plump, piquant, chili-kissed shrimp, and a shower of chives to complement the risotto's creamy richness. Crusty garlic bread is served on the side for scooping up every bit of the dreamy goodness.


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

Total Time50 minutes
Prep Time10 minutes


serving amount

2 unit

Seafood Stock Concentrate

(Contains Fish, Shellfish)

1 unit

Veggie Stock Concentrate

1 unit

Yellow Onion

1 unit


1.5 ounce

Sun-Dried Tomatoes

¼ ounce


¾ cup

Arborio Rice

1.5 ounce

Tomato Paste

1 unit


(Contains Soy, Wheat)

1 teaspoon

Garlic Powder

10 ounce


(Contains Shellfish)

1 teaspoon

Chili Flakes

5 teaspoon

White Wine Vinegar

2 teaspoon

Dijon Mustard

½ cup

Italian Cheese Blend

(Contains Milk)

Not included in your delivery

1 teaspoon

Olive Oil

2 teaspoon

Cooking Oil

4 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories1030 kcal
Fat44 g
Saturated Fat22 g
Carbohydrate116 g
Sugar16 g
Dietary Fiber4 g
Protein36 g
Cholesterol300 mg
Sodium3160 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.


Medium Pot
Small Bowl
Large Pan
Paper Towel


Make Stock & Prep

• In a medium pot (use a large pot for 4 servings), bring 5 cups water (8 cups for 4), seafood stock concentrates, and veggie stock concentrate to a boil. Once boiling, reduce to a low simmer. Reserve ¼ cup stock (1⁄3 cup for 4) in a small bowl (you’ll use it in Step 4). • Wash and dry produce. • Halve, peel, and finely dice half the onion (whole onion for 4). Thinly slice sun-dried tomatoes. Finely dice tomato. Thinly slice chives.

Start Risotto

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium heat. Add diced onion and a pinch of salt. Cook, stirring occasionally, until softened, 4-5 minutes. • Add rice and half the tomato paste (all for 4); stir until paste has darkened, 1-2 minutes. • Reduce heat to medium low and add 1 cup hot stock and ½ tsp salt (1½ cups stock and 1 tsp salt for 4); stir until liquid has mostly absorbed. Repeat with remaining stock— adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and risotto is creamy, 18-20 minutes. TIP: Depending on the size of your pan, you may need a little more or less liquid. The end result should be loose and creamy. • In the last minute of cooking, stir in sun- dried tomatoes.

Make Garlic Bread

• While risotto cooks, halve baguette lengthwise. • Heat a drizzle of olive oil and ¼ tsp garlic powder (½ tsp for 4 servings) in a second large pan over medium heat. (You’ll use the rest of the garlic powder later.) Stir to combine. Add baguette, cut sides down, and press down lightly to toast until golden, 2-3 minutes. • Turn off heat. Remove garlic bread from pan and sprinkle with a pinch of salt and pepper; set aside. Wipe out pan.

Cook Shrimp

• Rinse shrimp* under cold water; pat dry with paper towels. Season with salt and pepper. • Heat a large drizzle of oil in same pan over high heat. Once pan is hot, add shrimp, remaining garlic powder, and a pinch of chili flakes to taste. Cook, stirring occasionally, until shrimp are opaque and almost cooked through, 2-3 minutes. • Lower heat to medium; add tomato, vinegar, half the mustard (all for 4 servings), and reserved stock. Cook, stirring occasionally, until sauce is thickened and shrimp are cooked through, 1-2 minutes more. Remove from heat and stir in 1 TBSP butter (2 TBSP for 4).

Finish Risotto

• Once risotto is cooked, remove from heat and stir in Italian cheese blend, half the chives, and 2 TBSP butter (4 TBSP for 4 servings) until melted. (TIP: If risotto is too thick, stir in a splash of remaining stock or plain water.) Taste and season generously with salt and pepper.


• Halve garlic bread on a diagonal. • Divide risotto between plates or shallow bowls and top with shrimp and sauce from pan. Garnish with remaining chives and serve with garlic bread on the side.

Shrimp are fully cooked when internal temperature reaches 145°.