Meal Kit
Culinary Collection
Beef & Butternut Squash Risotto
with fig and blue cheese
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
- Protein-Packed
- Gluten-Smart
Chef
Laura Alpern
In Your Box (serves 2)
- 12 oz. Cubed Butternut Squash
- 10 oz. Steak Strips
- ¾ cup Arborio Rice
- 1 oz. Fig Preserves
- 1 oz. Shredded Parmesan Cheese
- ¾ oz. Roasted Garlic & Herb Butter
- ½ fl. oz. Balsamic Glaze
- ½ oz. Blue Cheese Crumbles
- 2 tsp. Vegetable Base
- ⅖ oz. Beef Broth Concentrate
- 6 Chive Sprigs
- 2 tsp. Savory Seasoning
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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Calories910
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Carbohydrates101g
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Net Carbs96g
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Fat42g
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Protein42g
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Sodium2010mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Butter
- Salt
- Olive Oil
- 1 Baking Sheet
- 2 Medium Pots
- 1 Large Non-Stick Pan
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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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Roast the Butternut Squash
Halve any large butternut squash pieces to roughly match smaller pieces.
Place butternut squash on prepared baking sheet and toss with 2 tsp. olive oil and savory seasoning. Spread into an even layer.Roast in hot oven until tender, 20-25 minutes, tossing once halfway through.Carefully remove from oven.While butternut squash roasts, continue recipe. -
2 Prepare the Ingredients
Mince chives.
Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with a pinch of salt and pepper. -
3 Start the Risotto
Place another medium pot over medium-high heat and add 1 tsp. olive oil.
Add rice to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.Add 1 cup boiling water from other pot, vegetable base, and 1/4 tsp. salt to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed. -
4 Finish the Risotto
Add 1/2 cup boiling water from other pot to hot pot with rice. Stir often until nearly all water is absorbed. Repeat this process, 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 roasted garlic & herb butter, shredded cheese, and 1/4 tsp. salt until combined. Set aside and cover to keep warm. -
5 Cook Steak Strips and Finish Dish
Place a large 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.Stir in 1 Tbsp. plain butter, beef base, and fig preserves until combined, 1-2 minutes.Remove from burner. Rest, 3 minutes.Plate dish as pictured on front of card, topping risotto with butternut squash and steak strips. Garnish with blue cheese (to taste), chives, and balsamic glaze (to taste). Bon appétit!
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