Meal Kit

Brussels & Brown Butter Risotto

with goat cheese and pecans

Prep & Cook Time: 45-55 min.

Difficulty Level: Expert

Spice Level: Not Spicy

Cook Within: 7 days

Contains: Tree Nuts (Pecans), Milk

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
  • Vegetarian

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.

In Your Box (serves 2)

  • 8 oz. Brussels Sprouts
  • ¾ cup Arborio Rice
  • 1 Shallot
  • Info
    1 oz. Grated Parmesan
  • Info
    1 oz. Butter
  • 1 oz. White Cooking Wine
  • Info
    1 oz. Goat Cheese
  • Info
    ½ oz. Pecans
  • 2 tsp. Mirepoix Broth Concentrate
  • ¼ oz. Parsley

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
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Medium Oven-Safe Non-Stick Pan
  • 1 Medium Pot

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

  • Meat lovers! If using protein, cook in a large non-stick pan before Step 3 and tent with foil. Top risotto with protein. If using scallops, pat dry and season with a pinch of salt and pepper. Cook over medium-high heat with 2 tsp. olive oil until scallops reach minimum internal temperatures, 1-2 minutes per side. If using diced chicken, pat dry and season with a pinch of salt and pepper. Stir occasionally over medium-high heat with 2 tsp. olive oil until chicken reaches minimum internal temperatures, 5-7 minutes.

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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 1/2 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, 1/2 tsp. salt, and 1/4 tsp. pepper.

    If risotto is too stiff, add 1/4 cup remaining broth (or hot water if no broth remains) to loosen.

  5. 5

    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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