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

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
    558
  • Carbohydrates
    48g
  • Fat
    21g
  • 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. Sir 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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