Meal Kit
Green Goddess Risotto
with asparagus and peas
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk
-
Vegetarian
Chef
David Padilla
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)
- 12 oz. Asparagus
- ¾ cup Arborio Rice
- 3 oz. Peas
-
2 oz. Sour Cream
-
1 oz. Grated Parmesan
-
1 oz. Butter
-
1 oz. Basil Pesto
- 2 tsp. Mirepoix 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.
-
Nutrition (per serving) zPapzZ3v
-
Calories640
-
Carbohydrates74g
-
Net Carbs65g
-
Fat32g
-
Protein19g
-
Sodium1470mg
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
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
-
Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using whole chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side. If using steak strips, separate into a single layer, pat dry, and coarsely chop. Stir occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. If using shrimp, pat dry. Cook until shrimp reach minimum internal temperature, 2-3 minutes per side. Add to risotto as desired.
-
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, pesto, and a pinch of salt. Set aside. -
2 Roast the Asparagus
Place asparagus on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 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. -
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. -
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.Stir in peas, cheese, butter, and garlic salt until combined and peas are warmed through, 1-2 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping risotto with asparagus and green goddess sauce. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
