Meal Kit

Brussels Sprouts & Brown Butter Risotto

with goat cheese and pecans

Prep & Cook Time: 45-55 min.

Cook Within: 7 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Tree Nuts

Vegetarian
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 you!
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.

In Your Box (serves 2)

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

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
    688
  • Carbohydrates
    72g
  • Fat
    37g
  • Protein
    18g
  • Sodium
    1224mg

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 over medium heat with 2 tsp. olive oil. If using shrimp, pat dry and season with a pinch of salt and pepper. Cook until opaque and shrimp reaches minimum internal temperature, 2-3 minutes per side. If using steak strips, separate into a single layer, pat dry, and season all over with a pinch of salt and pepper. Stir occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest 3 minutes. If using filet, pat dry and season both sides with a pinch of salt and pepper. Cook until steaks reach minimum internal temperature, 4-6 minutes per side. Rest 3 minutes. If using diced chicken, pat dry and season all over with a pinch of salt and pepper. Stir occasionally over medium-high heat until chicken reaches minimum internal temperatures, 5-7 minutes. Add proteins to risotto as desired.

  1. 1

    Prepare Ingredients and Heat Water

    Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Stem and coarsely chop parsley. Peel and mince shallot.
    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. Cover and set aside. While Brussels sprouts 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, 2-3 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. 4

    Finish the Risotto

    Add mirepoix base and 1 cup water from small pot to pot with rice. Rice should just be covered by liquid. Stir often until nearly all liquid is absorbed. Add ½ cup water and stir often until nearly all liquid 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 liquid 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 hot water 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 goat cheese (crumbling with your hands if needed) and reserved Parmesan. Bon appétit!

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