Meal Kit
Family
One-Pot Chicken Rockefeller Risotto
with Parmesan and green onions
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
Chef
Ryan Pugh
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 7⅕ oz. Arborio Rice
- 5 oz. Baby Spinach
-
2¼ oz. Roasted Garlic & Herb Butter
-
2 oz. Shredded Parmesan Cheese
-
2 oz. Creme Fraiche
- 2 Green Onions
-
1 oz. Shaved Parmesan
-
4 tsp. Chicken Demi-Glace Concentrate
- 1 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) 2qWmZZ3R
-
Calories640
-
Carbohydrates48g
-
Net Carbs47g
-
Fat30g
-
Protein42g
-
Sodium1570mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large 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
-
1 Prepare the Ingredients
Trim and thinly slice green onions, keeping white and green portions separate.
Pat chicken dry and season all over with 1/4 tsp. salt and a pinch of pepper. -
2 Cook the Chicken
Place a large pot over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pot and stir occasionally until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Transfer chicken to a plate. Keep pot over medium-high heat. -
3 Start the Risotto
Add 2 tsp. olive oil, rice, and white portions of green onions to hot pot.
Stir occasionally until rice is toasted and opaque, 1-2 minutes.Add 2 cups water and demi-glace and bring to a simmer. Rice should just be covered by water. Stir often until nearly all water is absorbed, 6-8 minutes.Add 1/2 cup water and stir often until nearly all water is absorbed. Repeat this process, adding 1/2 cup water at a time and stirring often, 18-20 minutes.Taste risotto as you stir, checking for tenderness. When rice has no more “bite” or crunch, it's done. -
4 Finish the Risotto
Add spinach, butter, garlic salt, crème fraîche, shredded Parmesan, 1/4 tsp. salt, and a pinch of pepper. Stir constantly until spinach is wilted and risotto is creamy, 1-2 minutes.
Add chicken and any accumulated juices and stir until chicken is warmed through, 1-2 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, garnishing risotto with shaved Parmesan and green portions of green onions. 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.
