All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
A note about serious food allergies
You can count on this hearty, creamy risotto to lift your spirits inside and out. No need to be intimidated by this iconic Italian import - a trusty wooden spoon and good stirrin' hand are all you need to make this rich, tender rice dish. In our version, the nutty aroma of browned butter is suffused throughout the rice, and roasted Brussels sprouts and pecans top it off. Tip: This recipe has a shallot, which sometimes is rough to mince. Easiest way to mince shallot? Make thin slices lengthwise, then slices across, resulting in minced shallot.
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
Medium Oven-Safe Non-Stick Pan
Before You Cook
Prepare Ingredients and Make Broth
Peel and mince shallot.
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Stem and coarsely chop parsley.
Place a small pot with 4 cups water over medium-high heat. When it begins to steam (but before it simmers), reduce heat to low.
Cook the Brussels Sprouts and Pecans
Heat 2 Tbsp. olive oil in a medium oven-safe non-stick pan over medium-high heat. Add Brussels sprouts to hot pan and stir occasionally, 5 minutes.
Stir in pecans and a pinch of salt. Place pan in hot oven and roast until Brussels are tender and pecans are toasted, 5-7 minutes.
Carefully (pan will be hot!) remove from oven and cover. Set aside.
While Brussels roast, start risotto.
Start the Risotto
Place a medium pot over medium heat. Add butter to hot pan and stir occasionally until butter smells "nutty," turns golden, and brown flecks appear, 1-3 minutes. Be alert: Browning happens quickly after butter stops sizzling.
Add shallot and stir occasionally until softened, 2 minutes.
Add rice and stir occasionally until rice is toasted and opaque, 1-2 minutes.
Add white wine and stir constantly until almost completely evaporated, 1 minute.
Finish the Risotto
Add 1 cup water and mirepoix base from small pot to pot with rice. Rice should just be covered by broth. Stir often until nearly all broth is absorbed.
Add ½ cup water and stir often until nearly all broth 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 broth left. If more liquid is needed, use hot water.
Remove from burner. Stir in Parmesan (reserve a pinch for garnish), parsley, ½ tsp. salt, and ¼ tsp. pepper.
If risotto is too stiff, add ¼ cup remaining broth (or hot water if no broth remains) to loosen.
Finish the Dish
Plate dish as pictured on front of card, topping risotto with Brussels sprouts and pecans and garnishing with reserved Parmesan and goat cheese (crumbling with your hands if needed). Bon appétit!
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