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Rich and deep flavors abound in this classic risotto. Steak and blue cheese is such a classic pairing, we're tempted not to say much more other than it's here and as fabulous as always. Mushrooms and nutty Parmesan add even more umami depth to this creamy dinner. We've also crammed in some healthy spinach and sweet caramelized onions. This meal is an embarrassment of riches.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
If using 20 oz. steak strips or flank steak, follow same instructions as 10 oz. steak strips, working in batches if necessary.
If using sliced pork, follow same instructions as steak strips in Steps 1 and 4, stirring occasionally until pork reaches minimum internal temperature, 5-7 minutes. Rest, 3 minutes.
If using chicken breasts, pat dry, and cut into 1” pieces and season with a pinch of salt and pepper. Follow same instructions as steak strips in Steps 4, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
Prepare the Ingredients
Halve and peel onion. Cut halves into ¼" dice.
Coarsely chop spinach.
Separate steak strips into a single layer and pat dry. Season all over with a pinch of salt and pepper.
Start the Risotto
Place a medium pot over medium-high heat. Add 2 tsp. olive oil and rice to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.
Add 1 cup boiling water from small pot to rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.
Add ½ cup boiling water from small pot and stir often again 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. Cover and set aside.
Caramelize the Onion
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add onion and a pinch of salt and pepper to hot pan. Stir occasionally until softened and browned, 8-10 minutes.
Stir in ¼ cup water until combined. Transfer to a plate. Wipe pan clean and reserve.
Cook the Mushrooms and Steak Strips
Return pan used to cook onion to medium-high heat and add 1 Tbsp. olive oil. Add mushrooms and a pinch of salt to hot pan. Cook undisturbed until starting to brown, 4-5 minutes.
Stir mushrooms, and move to one side. Add steak strips to empty side and cook undisturbed until starting to brown, 3-4 minutes.
Add demi-glace, 1 Tbsp. water, and a pinch of salt and pepper. Bring to a simmer. Once simmering, stir occasionally until sauce has thickened slightly. no pink remains on steak strips, and steak strips reach a minimum internal temperature of 145 degrees, 1-2 minutes.
Remove from burner. Rest, 3 minutes.
Finish Risotto and Finish Dish
Place pot with risotto over low heat and add spinach, Parmesan, half the onion, butter, and a pinch of salt to hot pot. Stir constantly until butter melts and spinach wilts slightly, 2-3 minutes.
Taste, and add remaining onion, if desired. Remove from burner. If risotto is stiff, add water, 1 Tbsp. at a time, until desired consistency is reached.
Plate dish as pictured on front of card, topping risotto with mushrooms and steak strips and garnishing with blue cheese (to taste). Bon appétit!
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