Parmesan and Pea Steak Risotto with Basil Pesto

easy prep & pan included

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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

In Your Box (serves 2)

  • Info
    ½ oz. Crispy Fried Onions
  • 10 oz. Steak Strips
  • Info
    2 oz. Light Cream Cheese
  • 1 6710 PAN & LID
  • 4 tsp. Mirepoix Base
  • Info
    2 Tbsp. Basil Pesto
  • Info
    2 oz. Shredded Parmesan Cheese
  • 5 oz. Peas
  • 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
    760
  • Carbohydrates
    78g
  • Fat
    30g
  • Protein
    50g
  • Sodium
    1216mg

Recipe Steps

  • 1

    Assemble The Dish

    Preheat oven to 400 degrees. Remove lid and label, if necessary. When ingredient appears in recipe, remove from packaging. Combine arborio rice, mirepoix base, peas, 1½ cups water, and a pinch of salt and pepper in provided tray until completely combined.

  • 2

    Add Steak

    Add steak and a pinch of salt and pepper.

  • 3

    Finish The Dish

    Roast in a hot oven until rice is tender and steak strips are cooked through, 22-25 minutes. Let dish stand 5 minutes. Stir in basil pesto, cream cheese, and parmesan (reserve 2 tablespoons for garnish). Top with reserved parmesan and crispy onions. Bon appétit!

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