Meal Kit

Asparagus and Roasted Red Pepper Risotto

With Baby Carrots and Basil

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Soy

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

The key to truly excellent risotto - a dish chefs everywhere obsess over - is the arborio rice. We teach you how to cook it just right, adding stock to the rice a half cup at a time and letting it absorb while constantly stirring. After all the stock is incorporated, you’ll gild the lily with fresh basil, roasted red peppers, asparagus, and carrots.

In Your Box (serves 2)

  • 8 oz. Asparagus
  • 1 cup Arborio Rice
  • 6 oz. Baby Carrots
  • 3 oz. Roasted Red Peppers
  • Info
    2 oz. Grated Parmesan Cheese
  • 1 Shallot
  • 2 fl. oz. White Cooking Wine
  • Info
    1 Tbsp. Gluten-Free Minor's Vegetable Base
  • 2 Basil Sprigs
Contains: Sulfites
Food intolerance information

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Medium Pans
  • 1 Small Pot

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Peel and mince shallot. Trim bottom 2" from asparagus stalks. Cut off tips and set aside. Cut remaining stalks into ¼" rounds. Halve baby carrots lengthwise. Stem and stack basil leaves, roll into a cylinder, and slice across the length of the roll creating very thin strips (chiffonade). Cut roasted red pepper into thin strips (julienne). Combine vegetable base and 4 cups of water in a small pot and bring to a simmer.

  2. 2

    Start the Risotto

    Heat 2 tsp. of olive oil in a medium pan over medium heat. Add shallot and cook 30 seconds until aromatic. Add arborio rice and stir to coat with oil, toasting rice for 1 minute. Add white cooking wine and cook until wine evaporates, about 1 minute.

  3. 3

    Add the Broth and Asparagus

    Keep pan with arborio over medium heat and add ½ cup vegetable broth. Stir, and let rice absorb almost all the liquid. Repeat, adding ½ cup of broth at a time until rice is tender, 18-22 minutes. Just before finishing, add asparagus stalk rounds and season with a pinch of salt and pepper.

  4. 4

    Cook Carrots and Asparagus

    Heat 2 tsp. olive oil in a medium pan over medium heat. Add baby carrots and asparagus tips. Sauté 2 minutes and add 1 Tbsp. of water. Continue cooking until vegetables are vibrant and tender, 4-5 more minutes. Set aside.

  5. 5

    Finish Risotto

    Just before serving, stir in Parmesan cheese (reserving a bit for garnish) and roasted red peppers into risotto.

  6. 6

    Plate the Dish

    Serve risotto in a shallow bowl or on a plate. Garnish with asparagus tips and baby carrots. Sprinkle reserved Parmesan and basil chiffonade over the top.

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