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
A note about serious food allergies
We know what you're thinking, and it probably is something along the lines of “cartoon rat” Well, that cartoon rat's name meant something! It meant the stirring and stewing of vegetables in a classic French Provençal way: shallot, zucchini, and red bell pepper, all bringing out their natural freshness and perfect flavor atop creamy risotto. Add some prosciutto, and you've got a meal beyond any rat's cooking ability, we don't care what the movies say.
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.
You Will Need
Heat-Safe Mixing Bowl
Large Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Stem, seed, remove ribs, and cut red bell pepper into ¼" dice.
Trim zucchini ends, quarter lengthwise, and cut into ¼" slices.
Peel and mince shallot.
Crisp the Prosciutto
Remove prosciutto from refrigerator. Line a plate with a paper towel.
Place a large non-stick pan over medium heat and add ½ tsp. olive oil. Working in batches, add prosciutto to hot pan in a single layer. Cook until crispy, 1-2 minutes per side.
Transfer prosciutto to towel-lined plate. When cool enough to handle, break into bite-sized pieces.
Reserve pan; no need to wipe clean.
Make the Risotto
Transfer boiling water to a heat-safe mixing bowl. Return pot used to boil water over medium heat and add 2 tsp. olive oil. Add shallot, sun-dried tomatoes, and rice to hot pot and stir occasionally until shallot is tender and rice is toasted and opaque, 3-4 minutes.
Add 1 cup water from bowl and demi-glace to rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.
Add ½ cup water from bowl 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.
Remove from burner.
While risotto cooks, cook vegetables.
Cook the Vegetables
Return pan used to crisp prosciutto to medium-high heat and add 1 tsp. olive oil. Add red bell pepper and zucchini to hot pan and cook undisturbed until beginning to brown, 3 minutes.
Add ¼ tsp. salt and a pinch of pepper. Then stir occasionally until browned and tender, 5-8 minutes.
Finish the Dish
Add cooked vegetables, half the Parmesan (reserve remaining for garnish), and butter to pot with risotto. Stir to combine.
Plate dish as pictured on front of card, topping risotto with crispy prosciutto and remaining Parmesan. Bon appétit!
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