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
A note about serious food allergies
The description could just be a woman in horns hitting the high notes; we have the opera to thank for tetrazzini. Either the Palace Hotel in San Francisco or the Knickerbocker Hotel in New York invented this dish, but no matter the venue, it was named after opera star Luisa Tetrazzini. Here, instead of noodles, we're giving the tetrazzini a base of creamy risotto. Topped with the perfect combination of chicken, mushroom, and peas, we're giving you warming bites that are worth singing arias over.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Cut mushrooms into ¼" slices.
Pat chicken breasts dry.
Cook the Chicken
Place a medium pot over medium heat and add 2 tsp. olive oil.
Add chicken to hot pot and stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes.
Remove chicken to a plate.
Reserve pot; no need to wipe clean.
Start the Risotto
Return pot used to cook chicken to medium-high heat and add 2 tsp. olive oil.
Add rice to hot pot and stir occasionally until lightly browned, 1-2 minutes.
Add 1 cup boiling chicken demi-glace-water mixture. Rice should just be covered by water. Stir often until nearly all water is absorbed.
Finish the Risotto
Add ½ cup boiling chicken demi-glace-water mixture to pot with rice 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 and stir in Parmesan, butter, and a pinch of salt and pepper. Cover and set aside.
Cook Mushrooms and Finish Dish
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add mushrooms to hot pan and stir occasionally until browned, 3-5 minutes.
Add chicken and peas and stir occasionally until warmed through, 1-2 minutes.
Remove from burner. Season with a pinch of salt and pepper.
Plate dish as pictured on front of card, placing chicken and vegetables on top of risotto and garnishing with panko. Bon appétit!
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