Our PlansGift CardsHelloFresh for Teams
Shrimp & Mushroom Risotto
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Shrimp & Mushroom Risotto

Shrimp & Mushroom Risotto

swirled with Chives & Garlic Herb Butter

Think a rich, creamy risotto is something you can only enjoy at fancy restaurants? Think again! This version couldn’t be easier to whip up in your own kitchen. Just toast your rice in garlicky butter, then simmer with stock until the rice is perfectly al dente and creamy. Top it off with tomatoes, crispy mushrooms, and a generous dollop of garlic herb butter, then garnish with chives and Parmesan for a seriously impressive dinner.

Allergens:
Milk
Shellfish

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

Total Time50 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Veggie Stock Concentrate

4 ounce

Button Mushrooms

1 unit

Yellow Onion

1 clove

Garlic

¾ cup

Arborio Rice

4 ounce

Grape Tomatoes

¼ ounce

Chives

2 tablespoon

Garlic Herb Butter

(Contains Milk)

¼ cup

Parmesan Cheese

(Contains Milk)

1 teaspoon

Chili Flakes

10 ounce

Shrimp

(Contains Shellfish)

Not included in your delivery

Salt

Pepper

2 teaspoon

Olive Oil

½ tablespoon

Butter

(Contains Milk)

1 teaspoon

Cooking Oil

sideBannerName

Nutrition Values

/ per serving
Calories740 kcal
Fat29 g
Saturated Fat14 g
Carbohydrate83 g
Sugar8 g
Dietary Fiber2 g
Protein30 g
Cholesterol265 mg
Sodium1500 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
Large Pan
Paper Towel

Instructions

Simmer Stock & Start Prep
1

• In a medium pot, combine 4 cups water (7 cups for 4 servings) and stock concentrates. Bring to a boil, then reduce to a low simmer. • Wash and dry produce. • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and dice onion. Peel and mince or grate garlic.

Cook Mushrooms
2

• Heat a drizzle of olive oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Season with salt and pepper. • Turn off heat; transfer to a plate. Wipe out pan.

Start Risotto
3

• Heat a drizzle of olive oil in same pan over medium heat. Add onion; cook, stirring, until slightly softened and lightly browned, 2-3 minutes. • Add garlic, rice, and 1⁄2 TBSP plain butter (1 TBSP for 4 servings). Cook, stirring, until garlic is fragrant and rice is translucent, 1-2 minutes. Season with salt and pepper.

Cook Risotto & Finish Prep
4

• Add 1⁄2 cup stock to pan with rice mixture; stir until liquid has mostly absorbed. Repeat with remaining stock—adding 1⁄2 cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and risotto is creamy, 25-30 minutes. Season generously with salt and pepper. TIP: Depending on the size of your pan, you may need a little more or a little less liquid for the risotto. • Meanwhile, halve tomatoes. Mince chives.

Rinse shrimp under cold water. Pat shrimp or chicken dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a second large pan over medium-high heat. Add shrimp or chicken to pan; cook, stirring occasionally, until cooked through, 3-4 minutes for shrimp or 4-6 minutes for chicken. Transfer to a plate.

Finish Risotto
5

• Once risotto is done, stir in mushrooms, tomatoes, garlic herb butter, half the Parmesan, and half the chives (save remaining Parmesan and chives for serving). Cook until tomatoes are softened, 2-3 minutes. TIP: If risotto is too thick, stir in another splash of water or stock. • Turn off heat. Stir in a pinch of chili flakes if desired.

Serve
6

• Divide risotto between bowls. Top with remaining chives and remaining Parmesan. Sprinkle with a pinch of chili flakes to taste. Serve.

Top risotto with shrimp or chicken.