Mushroom Ratatouille Risotto

with Parmesan

Prep & Cook Time: 10-15 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 4 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies
  • Under %{max_calories} calories
  • Gluten-Smart

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In Your Box (serves 2)

  • 8 oz. Cooked White Rice
  • 1 Zucchini
  • 4 oz. Sliced Cremini Mushrooms
  • 4 oz. Mixed Diced Peppers
  • 1 Shallot
  • Info
    1 oz. Grated Parmesan Cheese
  • Info
    1 oz. Sun Dried Tomato Pesto
  • Info
    0.9 oz. Butter
  • 2 tsp. Vegetable Base
  • 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)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Non-Stick Pan
  • 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 antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side. If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side. Add protein to meal as desired.

  1. 1

    Prepare the Ingredients

    Trim zucchini ends, quarter lengthwise, and cut into 1/4" slices. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.

    Peel and halve shallot. Cut halves into 1/4" dice.

  2. 2

    Cook the Vegetables

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.

    Add mushrooms and half the garlic salt (reserve remaining for other vegetables) to hot pan and stir occasionally until browned, 3-4 minutes.

    Transfer mushrooms to a plate. Keep pan over medium-high heat.

    Add 1 tsp. olive oil, peppers, and zucchini to hot pan. Stir occasionally until beginning to brown, 2-3 minutes.

    Stir in remaining garlic salt and a pinch of pepper. Cover and cook until tender, 2-3 minutes.

    Remove from burner.

    While vegetables cook, continue recipe.

  3. 3

    Cook the Risotto

    Place a medium pot over medium heat and add 2 tsp. olive oil. Add shallots to hot pot and stir occasionally until shallots soften, 3-4 minutes.

    Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Add rice, 3/4 cup water, vegetable base, 1/4 tsp. salt, and a pinch of pepper. Cover and bring to a simmer.

    Once simmering, stir often until water is mostly absorbed, 2-4 minutes.

    Remove from burner. Vigorously stir in 3/4 the cheese (reserve remaining for garnish) and butter.

    If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.

  4. 4

    Finish the Dish

    Stir pesto, peppers, and zucchini into pot with risotto until combined.

    Plate dish as pictured on front of card, topping risotto with mushrooms and remaining cheese. Bon appétit!

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