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Parisian Beef Risotto
with cheese and chives
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
- Protein-Packed
- Gluten-Smart
Chef
Laura Alpern
In Your Box (serves 2)
- 10 oz. Steak Strips
- 8 oz. Cooked White Rice
- 4 fl. oz. Cream Sauce Base
- 1 Onion
- 1 oz. Shredded Swiss Cheese
- ½ oz. Shredded Parmesan Cheese
- 2 tsp. Chicken Broth Concentrate
- ⅖ oz. Mushroom Broth Concentrate
- 6 Chive Sprigs
- 3 Thyme Sprigs
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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Calories630
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Carbohydrates42g
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Net Carbs40g
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Fat32g
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Protein39g
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Sodium1470mg
Recipe Steps
You Will Need
- Pepper
- Salt
- Olive Oil
- 1 Medium Pot
- 1 Large Non-Stick Pan
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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using petite scallops, pat dry. Let oil in pan heat, 3 minutes. After 3 minutes, cook undisturbed, 90 seconds. After 90 seconds, stir occasionally until scallops reach minimum internal temperature, 60-90 seconds. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Stem thyme.
Mince chives.Halve and peel onion. Slice halves into thin strips.Pat steak strips dry. Coarsely chop, then separate pieces. -
2 Cook the Onions
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add onions to hot pan and stir occasionally until tender and lightly browned, 6-8 minutes.If pan is dry, add water, 1 Tbsp. at a time, as needed.While onions cook, continue recipe. -
3 Cook the Risotto
Carefully massage rice in bag to break up any clumps and remove from packaging.
Place a medium pot over medium-low heat.Add rice, cream base, chicken base, 1/4 cup water, 1/4 tsp. salt, and a pinch of pepper to hot pot. Stir often until risotto is creamy and slightly thickened, 3-5 minutes.Add Parmesan and half the Swiss cheese (reserve remaining for garnish). Stir occasionally until cheeses are melted and combined, 1-2 minutes.If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner. -
4 Cook Steak Strips and Finish Dish
Add steak strips to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Add a pinch of salt, 1/4 tsp. pepper, 1/2 tsp. thyme, and mushroom base. Stir occasionally until combined, 1-2 minutes.Remove from burner. Rest, 3 minutes.Plate dish as pictured on front of card, topping risotto with steak strip mixture. Garnish with chives and remaining Swiss cheese. Bon appétit!
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