Meal Kit
Corn and Steak Strip Risotto
with fresh tomatoes
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
- Protein-Packed
- Gluten-Smart
Chef
Jimmy Madla
In Your Box (serves 2)
- 10 oz. Steak Strips
- 1 Roma Tomato
- 3⅗ oz. Arborio Rice
- 3 oz. Frozen Corn
- 2 oz. Grated Parmesan Cheese
- 2 oz. Light Sour Cream
- 2 Green Onions
- 2 tsp. Natural Beef Flavor Demi-Glace Concentrate
- 1 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.
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Nutrition (per serving)
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Calories750
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Carbohydrates62g
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Net Carbs59g
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Fat38g
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Protein44g
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Sodium1510mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 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
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using petite scallops, pat dry. Let oil in pan heat, 3 minutes. After 3 minutes, cook undisturbed, 90 seconds. After 90 seconds, stir occasionally until scallops reach minimum internal temperature, 60-90 seconds. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
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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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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 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 Finish the Risotto
Add 1 cup boiling water from small pot to hot 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 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 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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