Meal Kit
Chicken Primavera Risotto
with peas, leeks, and lemony toasted panko
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Protein-Packed
Chef
Laura Alpern
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In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
- ¾ cup Arborio Rice
- 1 Lemon
- 3 oz. Frozen Peas
- 2 oz. Artichoke Hearts
- 2 oz. Shredded Parmesan Cheese
- 1 oz. Leeks
- 2 tsp. Chicken Broth Concentrate
- ⅓ oz. Panko Breadcrumbs
- 2 Garlic Cloves
- ½ tsp. Garlic and Parsley Seasoning
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)
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Calories770
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Carbohydrates83g
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Net Carbs79g
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Fat27g
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Protein49g
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Sodium2080mg
Recipe Steps
You Will Need
- Pepper
- Salted Butter
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 2 Medium Pots
- 1 Zester
- 1 Plate
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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If using diced chicken thighs, pat dry. Don't worry about trimming. Excess fat will render while cooking and add flavor. Follow same instructions.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Drain artichokes, rinse, and pat dry. Coarsely chop.
Zest and halve lemon. Cut one half into wedges and juice the other half.Mince garlic.Pat chicken dry and season all over with garlic and parsley seasoning, 1/4 tsp. salt, and a pinch of pepper. -
2 Toast the Panko
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add panko to hot pan. Stir often until golden-brown and toasted, 1-2 minutes.Remove from burner and transfer panko to a plate. Let cool, 5 minutes.Once cool enough to handle, stir in 1/4 tsp. lemon zest and 1/4 the cheese (reserve remaining for risotto). Set aside.Wipe pan clean and reserve. -
3 Start the Risotto
Place another medium pot over medium-high heat and add 2 tsp. olive oil.
Add leeks and half the garlic (reserve remaining for chicken) to hot pot. Stir occasionally until garlic is fragrant, 30-60 seconds.Add rice and 1/4 tsp. salt. Stir occasionally until rice is toasted and opaque, 1-2 minutes.Add chicken base and 1 cup boiling water from other pot. Rice should just be covered by water. Stir often until nearly all water is absorbed. -
4 Finish the Risotto
Add 1/2 cup boiling water from other pot to hot pot with rice. 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 1 Tbsp. softened salted butter, remaining cheese, peas, artichokes, 1/4 tsp. salt, and 2 tsp. lemon juice (to taste) until combined. Set aside and cover to keep warm. -
5 Cook Chicken and Finish Dish
Return pan used to toast panko to medium heat and add 1 tsp. olive oil.
Add chicken to hot pan. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Add remaining garlic and stir constantly until fragrant, 30-60 seconds.Remove from burner.Plate dish as pictured on front of card, topping risotto with chicken. Garnish with panko mixture and squeeze lemon wedges over to taste. Bon appétit!
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