Amanda Freitag's Seared Shrimp & Mascarpone Risotto with Crispy Prosciutto & Sicilian-Style Cauliflower
Premium

Amanda Freitag's Seared Shrimp & Mascarpone Risotto

with Crispy Prosciutto & Sicilian-Style Cauliflower

45 MIN
+$6.50/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. 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.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

WHY WE LOVE THIS DISH
We’re thrilled to partner with Chef and TV personality Amanda Freitag for six weeks, highlighting her love of classic, comforting dishes coupled with fun and easy-to-follow techniques. This vibrant meal pairs rich, creamy risotto with a punchy side of romanesco cauliflower tossed with capers, currants, pistachios, and lemon juice—a delightful medley of flavors and textures beloved in Sicilian cuisine.
CLICK FOR RECIPE CARD

See Plans
  • Nutrition
    PER SERVING
  • Calories
    730 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Amanda Freitag's Seared Shrimp & Mascarpone Risotto with Crispy Prosciutto & Sicilian-Style Cauliflower
Title
  • 3 oz Prosciutto
  • 2 cups Carnaroli Rice
  • ½ lb Grape Tomatoes
  • 2 cloves Garlic
  • 1 Lemon
  • 1 head Romanesco Cauliflower
  • 1 bunch Parsley
  • 1 bunch Mint
  • 2 Tbsps Roasted Pistachios
  • 1 Tbsp Capers
  • ¼ cup Mascarpone Cheese
  • 2 Tbsps Dried Currants
  • 2 Tbsps Butter
  • ⅔ cup Chicken Bone Broth
  • 1⅛ lbs Tail-Off Shrimp (Peeled & Deveined)
time-saving
tips & techniques
Prepare & roast the cauliflower
1 Prepare & roast the cauliflower

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Carefully transfer to a large bowl.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, stack the prosciutto (removing the plastic lining between the slices), then thinly slice. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Place the currants in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. Roughly chop the parsley leaves and stems. Roughly chop the pistachios. Zest the lemon to get 2 teaspoons (or use the small side of a box grater). Quarter and deseed the lemon. Pick the mint leaves off the stems.

Crisp the prosciutto
3 Crisp the prosciutto

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced prosciutto. Cook, stirring frequently and breaking apart any clumps, 4 to 5 minutes, or until crispy. Transfer to a paper towel-lined plate. Wipe out the pan.

Start the risotto
4 Start the risotto

In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped  garlic; season with salt and pepper. Cook, stirring constantly, 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
5 Finish the risotto

Add the broth (carefully, as the liquid may splatter) and 6 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. Stir in the mascarpone and butter until melted and combined. Taste, then season with salt and pepper if desired.

Cook the shrimp & serve your dish
6 Cook the shrimp & serve your dish

Once the risotto has cooked about 10 minutes, pat the shrimp dry with paper towels. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the shrimp and halved tomatoes; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until the shrimp are opaque and cooked through. Turn off the heat. To the bowl of roasted cauliflower, add the capers,  rehydrated currants (draining before adding), chopped  parsley, chopped pistachios, lemon zest, the juice of all  4 lemon wedges, and a drizzle of olive oil. Season with  salt and pepper; toss to combine. Serve the finished risotto topped with the cooked shrimp  and tomatoes, crisped prosciutto, and mint leaves (tearing  just before adding). Serve the finished cauliflower on the side. Enjoy!

Tips from Home Chefs

Prepare & roast the cauliflower
1 Prepare & roast the cauliflower

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Carefully transfer to a large bowl.

2 Prepare the remaining ingredients

Meanwhile, stack the prosciutto (removing the plastic lining between the slices), then thinly slice. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Place the currants in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. Roughly chop the parsley leaves and stems. Roughly chop the pistachios. Zest the lemon to get 2 teaspoons (or use the small side of a box grater). Quarter and deseed the lemon. Pick the mint leaves off the stems.

Prepare the remaining ingredients
Crisp the prosciutto
3 Crisp the prosciutto

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced prosciutto. Cook, stirring frequently and breaking apart any clumps, 4 to 5 minutes, or until crispy. Transfer to a paper towel-lined plate. Wipe out the pan.

4 Start the risotto

In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped  garlic; season with salt and pepper. Cook, stirring constantly, 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
5 Finish the risotto

Add the broth (carefully, as the liquid may splatter) and 6 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. Stir in the mascarpone and butter until melted and combined. Taste, then season with salt and pepper if desired.

6 Cook the shrimp & serve your dish

Once the risotto has cooked about 10 minutes, pat the shrimp dry with paper towels. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the shrimp and halved tomatoes; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until the shrimp are opaque and cooked through. Turn off the heat. To the bowl of roasted cauliflower, add the capers,  rehydrated currants (draining before adding), chopped  parsley, chopped pistachios, lemon zest, the juice of all  4 lemon wedges, and a drizzle of olive oil. Season with  salt and pepper; toss to combine. Serve the finished risotto topped with the cooked shrimp  and tomatoes, crisped prosciutto, and mint leaves (tearing  just before adding). Serve the finished cauliflower on the side. Enjoy!

Cook the shrimp & serve your dish
Browse Steps
1 of 6