Meal Kit
Fire-Roasted Corn and Prosciutto Risotto
with white cheddar
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk
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Under %{max_calories} calories
Chef
Rachel Post
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 2 Roma Tomatoes
- 3⅗ oz. Arborio Rice
- 3 oz. Fire Roasted Corn Kernels
- 2 oz. Prosciutto
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1 oz. Shredded White Cheddar Cheese
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1 oz. Shredded Parmesan Cheese
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1 oz. Cream Cheese
- 2 Green Onions
- 2 tsp. Chicken Broth Concentrate
- ½ tsp. Garlic Salt
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) 4PXd90Pm
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Calories490
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Carbohydrates58g
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Net Carbs55g
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Fat20g
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Protein23g
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Sodium1670mg
Recipe Steps
You Will Need
- Olive Oil
- 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
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1 Prepare the Ingredients
Core tomatoes and cut into 1/2" dice.
Trim and thinly slice green onions, keeping white and green portions separate. -
2 Crisp the Proscuitto
Remove prosciutto from refrigerator. Line a plate with a paper towel.
Place a large non-stick pan over medium heat and add 1/2 tsp. olive oil. Working in batches, add prosciutto to hot pan in a single layer. Stir occasionally until crispy, 1-2 minutes per side.Remove from burner. Transfer prosciutto to towel-lined plate.Once cool enough to handle, break into bite-sized pieces. Reserve pan; no need to wipe clean. -
3 Start the Risotto
Return pan used to crisp prosciutto to medium-high heat and add 1 tsp. olive oil. Add white portions of green onions and rice to hot pan. Stir occasionally until rice is toasted and opaque, 1-2 minutes.
Add tomatoes and stir occasionally, 1 minute.Add 1 cup boiling water from medium pot, chicken base, and garlic salt. Rice should just be covered by water. Stir often until nearly all water is absorbed, 5-8 minutes. -
4 Finish the Risotto
Add 1/2 cup boiling water 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. Add corn and stir until combined and heated through, 30-60 seconds.Remove from burner. Add cream cheese, half the Parmesan (reserve remaining for garnish), and cheddar cheese. Stir until combined and cheeses melt, 30-60 seconds. -
5 Finish the Dish
Plate dish as pictured on front of card, topping risotto with prosciutto, green portions of green onions, and remaining Parmesan. Bon appétit!
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