Green Goddess Risotto

with asparagus and peas

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Vegetarian
A note about serious food allergies

Goddesses don't just live on Mt. Olympus (the supernatural kind) or take care of your family (the domestic kind); the green goddess dressing enlivens many a salad with its herbaceous divinity. Here, her holiness combines with creamy risotto, as well as some other green "greats": fresh asparagus and peas.

In Your Box (serves 2)

  • ½ tsp. Garlic Salt
  • 5 oz. Peas
  • Info
    2 Tbsp. Basil Pesto
  • Info
    2 oz. Sour Cream
  • 12 oz. Asparagus
  • Info
    1 oz. Grated Parmesan
  • 2 tsp. Mirepoix Base
  • Info
    1 oz. Butter
  • ¾ cup Arborio Rice

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
    666
  • Carbohydrates
    75g
  • Fat
    34g
  • Protein
    19g
  • Sodium
    1371mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Small Pot
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Pot

Before You Cook

  • Step 1 - Prepare Ingredients and Make Green Goddess Sauce
    1

    Prepare Ingredients and Make Green Goddess Sauce

    Trim woody ends off asparagus and cut into 1” lengths. In a mixing bowl, combine sour cream and pesto. Set aside. Meat lovers! If using chicken breasts, pat dry and season all over with a pinch of salt and pepper. Cook in a large non-stick pan over medium-high heat with 2 tsp. olive oil, stirring occasionally until chicken reaches a minimum internal temperature of `165 degrees, 5-7 minutes. If using shrimp, use same pan and heat as chicken, using 1 tsp. olive oil, and searing 2-3 minutes on side, flip, then cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes. If using ground beef, same pan and heat as chicken or shrimp, adding ¼ tsp. salt and a pinch of pepper, breaking up meat with a spoon until no pink remains, 4-6 minutes. We recommend topping cooked risotto with protein.

  • Step 2 - Roast the Asparagus
    2

    Roast the Asparagus

    Place asparagus on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer. Roast in hot oven until tender, 10-12 minutes. While asparagus roasts, make risotto.

  • Step 3 - Start the Risotto
    3

    Start the Risotto

    Place a medium pot over medium-high heat and add 2 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 small pot and mirepoix base to rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.

  • Step 4 - Finish the Risotto
    4

    Finish the Risotto

    Add ½ 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. Stir in peas, cheese, butter, and garlic salt. Stir until combined and peas are warmed through, 1-2 minutes. Remove from burner.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Plate dish as pictured on front of card, topping risotto with asparagus and green goddess sauce. Bon appétit!

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