Prosciutto Ratatouille Risotto

with Parmesan and sun-dried tomatoes

Prep & Cook Time: 45-55 min.

Cook Within: 6 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
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

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.

In Your Box (serves 2)

  • Info
    2 oz. Grated Parmesan
  • Info
    1 oz. Butter
  • ¾ cup Arborio Rice
  • 3 oz. Prosciutto
  • 1 Red Bell Pepper
  • 1 Zucchini
  • 1 Shallot
  • 1 oz. Julienned Sun-Dried Tomatoes
  • Info
    4 tsp. Chicken Demi-Glace

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
    696
  • Carbohydrates
    75g
  • Fat
    33g
  • Protein
    20g
  • Sodium
    1716mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Heat-Safe Mixing Bowl
  • 1 Large Non-Stick Pan
  • 1 Medium Pot

Before You Cook

  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    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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