Meal Kit
Brussels Sprouts and Brown Butter Risotto
with goat cheese and pecans
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Tree Nuts (Pecans), Milk
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Vegetarian
Chef
Scott Gorsky
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 a 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
- 1 fl. oz. White Cooking Wine
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1 oz. Grated Parmesan Cheese
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1 oz. Butter
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1 oz. Goat Cheese
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½ oz. Pecans
- 2 tsp. Mirepoix Broth Concentrate
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) oOAgr4Py
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Calories710
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Carbohydrates77g
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Net Carbs72g
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Fat37g
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Protein16g
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Sodium1440mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Oven-Safe Non-Stick Pan
- 2 Medium Pots
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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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using chicken breasts, pat dry and on a separate cutting board, cut into 1” dice. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Add to risotto as desired. If using filets mignon, pat dry and cook until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. Serve on the side. If using Italian sausage, remove from casing, if necessary. Break up until no pink remains and sausage reaches minimum internal temperature, 4-6 minutes. Add to risotto as desired.
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1 Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Peel and mince shallot. -
2 Cook the Brussels Sprouts and Pecans
Place a medium oven-safe non-stick pan over medium-high heat and add 2 Tbsp. olive oil. Add Brussels sprouts to hot pan and stir occasionally, 5 minutes.
Stir in pecans and a pinch of salt. Transfer pan to hot oven. Roast until Brussels sprouts are tender and pecans are toasted, 5-7 minutes.Carefully remove from oven. Pan handle will be hot! Use an oven mitt. Cover and set aside.While Brussels sprouts and pecans roast, continue recipe. -
3 Start the Risotto
Place another medium pot over medium heat. Add butter to hot pot 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 shallots and stir occasionally until softened, 2-3 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, 1-2 minutes. -
4 Finish the Risotto
Add mirepoix base and 1 cup boiling water from other pot to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.
Add 1/2 cup boiling water 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. Stir in Parmesan (reserve a pinch for garnish), 1/2 tsp. salt, and 1/4 tsp. pepper. -
5 Finish the Dish
Remove goat cheese from refrigerator.
Plate dish as pictured on front of card, topping risotto with Brussels sprouts and pecans and garnishing with goat cheese (crumbling if needed) and remaining Parmesan. Bon appétit!
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