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
Usually, risotto is a laborious task, taking hours (exaggeration) of back-breaking effort (false) in an attempt to reach creamy perfection (true). Here, we've given you a “risotto,” a meal which has the same rich results for less time and arm motion. This has a cornucopia of vegetables and some nice panko crunch for the top. You can tell your dining partner this took you the normal risotto time and effort; we'll never tell.
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
Before You Cook
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 9-11 minutes.
Reserve 1 cup pasta cooking water. Drain pasta in a colander and set aside.
Reserve pot; no need to wipe clean.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Trim zucchini ends, quarter lengthwise, and cut into ½" dice.
Peel and halve shallot. Slice thinly.
Coarsely chop sun-dried tomatoes.
Toast Panko and Cook Zucchini
Place a large pan over medium heat and add 1 tsp. olive oil. Add panko to hot pan. Stir often until toasted, 2-3 minutes.
Remove from burner. Remove panko to a plate.
Wipe pan clean and return to medium-high heat. Add 1 tsp. olive oil, zucchini, and shallot to hot pan. Stir occasionally until lightly browned, 3-4 minutes.
Remove zucchini and shallot to a plate. Season with ¼ tsp. salt and a pinch of pepper.
Make the Sauce
Return pot used to cook pasta to medium-high heat and add ½ cup reserved pasta water, wine, and sun-dried tomatoes. Bring to a boil.
Stir in pasta, ¼ tsp. salt, and a pinch of pepper and return to a boil.
Once boiling, immediately remove from burner. Tear cheese into small chunks and stir into sauce along with butter.
Make the Risotto
Add zucchini, shallot, spinach, peas, and ¼ tsp. salt to pot with sauce. Place over medium heat and stir until spinach is wilted, 1-2 minutes.
If sauce is too dry, add remaining pasta water 1 Tbsp. at a time until desired consistency is reached.
Plate dish as pictured on front of card, garnishing with panko. Bon appétit!
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