Meal Kit

Corn and Steak Strip Risotto

with fresh tomatoes

Prep & Cook Time: 35-45 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 6 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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
  • Over 30g protein
  • Gluten-Smart

Comfort is the name of the game here. Not comfort as in “favorite pair of sweatpants” or “reading a dog-eared book by a roaring fire.” (Although both of those sound very comfortable!) No, we mean comfort food supreme: flavors that join together for a meal that soothes and satiates in equal measure. Sweet corn, seasoned steak strips, and warm tomatoes combined with creamy risotto makes for forkful after forkful of top-notch relaxation. Can anyone top us in the comfort game? We don't think so. Tip: To remove the core of a tomato, carefully make a circle with your knife around the stem, then remove circle.

In Your Box (serves 2)

  • 10 oz. Steak Strips
  • 1 Roma Tomato
  • 3⅗ oz. Arborio Rice
  • 3 oz. Corn Kernels
  • Info
    2 oz. Grated Parmesan Cheese
  • Info
    2 oz. Sour Cream
  • 2 Green Onions
  • Info
    2 tsp. Natural Beef Flavor Demi-Glace Concentrate
  • 1½ tsp. Pot Roast 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.

  • Nutrition (per serving)

  • Calories
    770
  • Carbohydrates
    60g
  • Net Carbs
    57g
  • Fat
    41g
  • Protein
    43g
  • Sodium
    1580mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Medium Pot
  • 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

Customize It Instructions

  • If using 20 oz. steak strips., follow same instructions as 10 oz., working in batches if necessary. 

  • If using scallops, pat dry. Cook until scallops reach minimum internal temperature, 1-2 minutes per side. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.

  • If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.

  1. 1

    Prepare the Ingredients

    Core tomato and coarsely chop.

    Trim and thinly slice green onions.

    Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with pot roast seasoning and a pinch of pepper.

  2. 2

    Start the Risotto

    Place a medium pot over medium-high heat and add 1 Tbsp. olive oil.

    Add corn, half the green onions (reserve remaining for garnish), and a pinch of salt and pepper to hot pot. Stir occasionally until corn starts to brown, 2-3 minutes.

    Add rice and stir occasionally until rice is toasted, 1-2 minutes.

  3. 3

    Finish the Risotto

    Add 1 cup boiling water from small pot to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.

    Add 1/2 cup boiling water from small pot 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. Stir in cheese, sour cream, 1/2 tsp. salt, and a pinch of pepper until melted and combined. Cover and set aside.

  4. 4

    Cook the Steak Strips

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

    Add steak strips to hot pan and stir occasionally until browned, 3-4 minutes.

    Add 1/4 cup water, tomatoes, demi-glace, and a pinch of pepper. Stir occasionally until tomatoes break down slightly and steak strips reach a minimum internal temperature of 145 degrees, 2-4 minutes.

    Remove from burner. Rest, 3 minutes.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping risotto with steak strips and garnishing with remaining green onions. Bon appétit!

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