Meal Kit
French Onion Steak Risotto
with Parmesan and Asiago cheeses
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
Chef
Nigel Palmer
Combine creamy, rich risotto with the cheesy, oniony punch of French onion flavors, and what do you have? This bad boy here, and by “bad” we mean, of course, the most delicious dinner you'll have all week. Steak strips augmented by demi-glace and onions, get finished in a bath of glorious butter, served atop a super-cheesy risotto and topped with more cheese, parsley, and crunchy croutons. (For what is French onion without bread? Exactly our point.) Tip: Easier way to mince parsley? Gather them all in one hand and lay on the cutting board. Use your knife in rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!
In Your Box (serves 2)
- 10 oz. Steak Strips
- 1 Yellow Onion
- ¾ cup Arborio Rice
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1 oz. Grated Parmesan
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1 oz. Seasoned Croutons
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1 oz. Shredded Asiago Cheese
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4 tsp. Natural Beef Flavor Demi-Glace Concentrate
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⅓ oz. Butter
- ¼ oz. Parsley
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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Calories850
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Carbohydrates82g
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Net Carbs77g
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Fat38g
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Protein47g
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Sodium1420mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 2 Medium Pots
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 20 oz. steak strips, follow same instructions working in batches if necessary.
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If using flank steak, follow same instructions as steak strips.
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If using sirloin steaks, pat dry and season both sides with a pinch of salt and pepper. Follow same instruction as steak strips in Step 5, cooking until steak reaches minimum internal temperature, 5-7 minutes per side. Rest 3 minutes, then cut into 1/4" slices.
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If using NY strip steak, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as steak strips in Step 5, cooking until steak reaches a minimum internal temperature of 145 degrees, 9-11 minutes per side. Rest 3 minutes, then cut into 1/4" slices.
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1 Prepare the Ingredients
Halve and peel onion. Slice halves into thin strips.
Mince parsley (no need to stem).Coarsely crush croutons.Separate steak strips into a single layer and pat dry. Season all over with a pinch of salt and pepper. -
2 Start the Risotto
Place another medium pot over medium-high heat and add 1 tsp. olive oil.
Add rice to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.Add 1 cup boiling water from other pot to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed. -
3 Finish the Risotto
Add 1/2 cup boiling water from other 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 and stir in Parmesan, 1/4 tsp. salt, and a pinch of pepper. Cover and set aside. -
4 Cook the Onion
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add onion and a pinch of salt to hot pan. Stir often until softened and browned, 6-8 minutes.If onion browns too quickly, add 1 Tbsp. water to hot pan and cook until evaporated.Transfer onion to a plate. Wipe pan clean and reserve. -
5 Finish Steak Strips and Finish Dish
Return pan used to cook onion to medium-high heat and add 1 tsp. olive oil. Add steak strips to hot pan and stir often until no pink remains and steak strips reach a minimum temperature of 145 degrees, 4-6 minutes.
Stir in cooked onion, demi-glace and 1 Tbsp. water until combined. Remove from burner and stir in butter.Plate dish as pictured on front of card, topping risotto with steak strips and garnishing with Asiago, parsley, and croutons. Bon appétit!
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