Creamy Risotto with Summer Vegetables & Pecorino Cheese

Creamy Risotto

with Summer Vegetables & Pecorino Cheese

40 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

In this recipe, sweet peppers and tomatoes make the perfect companion to our risotto, adding a vibrant counterpoint to the rich and deeply creamy flavors of the dish. They’re lightly sautéed with a touch of fresh jalapeño for a bright, spicy lift.

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  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and finely chop the shallot. If necessary, peel the garlic, then roughly chop. Grate the Pecorino cheese on the small side of a box grater. Cut off and discard the stems of the sweet peppers; remove and discard the cores, then medium dice. Depending on their size, quarter or halve the tomatoes into bite-sized pieces; place in a bowl and season with salt and pepper. Thinly slice the chives. Cut out and discard the stem, ribs, and seeds of the jalapeño pepper; small dice. Thoroughly wash your hands immediately after handling. 

Start the risotto:
2 Start the risotto:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped shallot and garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the rice; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned. 

Finish the risotto:
3 Finish the risotto:

Add 3 ½ cups of water to the pot; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 16 to 18 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat and stir in the mascarpone cheese, butter, and half the grated Pecorino cheese until combined. Season with salt and pepper to taste. 

Cook the vegetables & serve your dish:
4 Cook the vegetables & serve your dish:

Once the risotto has cooked about 10 minutes, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced sweet peppers and as much of the diced jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the seasoned tomatoes. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat. Season with salt and pepper to taste. Serve the finished risotto topped with the cooked vegetables. Garnish with the sliced chives and remaining grated Pecorino cheese. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and finely chop the shallot. If necessary, peel the garlic, then roughly chop. Grate the Pecorino cheese on the small side of a box grater. Cut off and discard the stems of the sweet peppers; remove and discard the cores, then medium dice. Depending on their size, quarter or halve the tomatoes into bite-sized pieces; place in a bowl and season with salt and pepper. Thinly slice the chives. Cut out and discard the stem, ribs, and seeds of the jalapeño pepper; small dice. Thoroughly wash your hands immediately after handling. 

2 Start the risotto:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped shallot and garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the rice; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned. 

Start the risotto:
Finish the risotto:
3 Finish the risotto:

Add 3 ½ cups of water to the pot; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 16 to 18 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat and stir in the mascarpone cheese, butter, and half the grated Pecorino cheese until combined. Season with salt and pepper to taste. 

4 Cook the vegetables & serve your dish:

Once the risotto has cooked about 10 minutes, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced sweet peppers and as much of the diced jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the seasoned tomatoes. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat. Season with salt and pepper to taste. Serve the finished risotto topped with the cooked vegetables. Garnish with the sliced chives and remaining grated Pecorino cheese. Enjoy!

Cook the vegetables & serve your dish:
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