Meal Kit
Culinary Collection
Beef and Asparagus Risotto
with mushrooms and thyme
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
- Protein-Packed
Chef
Laura Alpern
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 10 oz. Steak Strips
- ¾ cup Arborio Rice
- 5 oz. Asparagus
- 1 oz. Shredded Parmesan Cheese
- ¾ oz. Roasted Garlic & Herb Butter
- 4 Garlic Cloves
- 2 tsp. Chicken Broth Concentrate
- ¼ oz. AP Flour
- ¼ oz. Dried Mushrooms
- 1 tsp. Garlic Pepper
- 3 Thyme Sprigs
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.
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Nutrition (per serving)
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Calories780
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Carbohydrates76g
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Net Carbs72g
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Fat35g
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Protein42g
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Sodium1870mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 2 Medium Non-Stick Pans
- 1 Medium Pot
- 1 Heat-Safe Mixing Bowl
Before You Cook
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
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Prepare the Ingredients
In a heat-safe mixing bowl, combine mushrooms and 4 cups hot water. Let sit, 5 minutes.
While mushrooms soak, trim asparagus ends and cut into 1" pieces.Stem and finely chop thyme.Mince garlic.Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with garlic pepper and a pinch of salt.After 5 minutes, reserve 1/4 cup mushroom soaking water; no need to drain mushrooms. -
2 Start the Risotto
Place a medium pot over medium-high heat and add 1 tsp. olive oil.
Add rice and half the garlic (reserve remaining for steak strips) to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.Add 1 cup mushroom-water mixture. Rice should just be covered by water mixture. Stir often until nearly all water is absorbed. -
3 Finish the Risotto
Add 1/2 cup mushroom-water mixture, chicken base, 1/4 tsp. salt, and 1/4 tsp. pepper to hot pot. Stir often until nearly all water is absorbed. Add another 1/2 cup mushroom-water mixture and repeat, stirring often, 18-20 minutes.
Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.Remove from burner. Stir in softened butter, cheese, and 1/4 tsp. salt until combined. Set aside and cover to keep warm. -
4 Cook the Steak Strips
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steak strips to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Add 1 tsp. thyme (to taste) and remaining garlic. Stir often until garlic is fragrant, 1-2 minutes.Add 2/3 the flour (remaining is yours to use as you please!) and stir until no dry spots remain. Add 1/4 cup reserved mushroom soaking water and a pinch of salt and pepper. Stir constantly until combined and sauce is slightly thickened, 2-3 minutes.If too thick, add water, 1 tsp. at a time, until desired consistency is reached.Remove from burner. Rest, 3 minutes.While steak strips cook, continue recipe. -
5 Cook Asparagus and Finish Dish
Place another medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add asparagus and a pinch of salt to hot pan. Stir often until tender, 3-5 minutes.If asparagus are thinner than a pencil, check for doneness sooner.Remove from burner.Plate dish as pictured on front of card, topping risotto with steak strips and asparagus. Bon appétit!
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