15 Minute Meal Kit

Chicken, Mushroom, and Ancient Grain Risotto

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

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

Don't let the ancient fool you… this meal isn't collecting social security, at least not yet. What it is collecting is raves and plaudits, for its quick ease, delicious flavors, and filling goodness. Creamy, rich, mushroom-y good… ain't nothing wrong with being a little ancient.

In Your Box (serves 2)

  • 12 oz. Diced Boneless Skinless Chicken Breasts
  • Info
    1 oz. Sour Cream
  • Info
    8½ oz. Cooked Brown Rice, Farro, & Barley Blend
  • 6 oz. Sliced Cremini Mushrooms
  • Info
    2 tsp. Chicken Demi-Glace Concentrate
  • 6 Chive Sprigs
  • Info
    2 Tbsp. Panko Breadcrumbs

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
    518
  • Carbohydrates
    48g
  • Fat
    17g
  • Protein
    43g
  • Sodium
    1730mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Non-Stick Pan
  • 1 Large Non-Stick Pan

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
  1. 1

    Cook the Chicken

    Pat chicken dry. Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and stir often until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. While chicken cooks, toast panko.

  2. 2

    Toast Panko and Prepare Ingredients

    Place a small non-stick pan over medium-high heat and add 1 tsp. olive oil. Add panko to hot pan and immediately turn off burner. Stir constantly until lightly golden brown, 3-5 minutes. Remove from burner. Thinly slice chives. Carefully massage farro in bag to break up any clumps. Tear a small slit in an upper corner of bag to vent. Place upright in microwave and heat, 45 seconds. Remove rice from packaging.

  3. 3

    Make the Risotto

    Add mushrooms, ¾ tsp. salt, and a pinch of pepper to pan with chicken. Stir often until mushrooms soften and begin to brown, 3-4 minutes. Add ¼ cup water and bring to a simmer. Once simmering, stir in farro and chicken demi-glace until combined, 1-2 minutes. Remove from burner and stir in sour cream until combined and creamy.

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, topping risotto with panko and chives. Bon appétit!

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