Meal Kit

Roasted Beet and Goat Cheese Risotto

with pistachios

Prep & Cook Time: 35-45 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 7 days

Contains: Tree Nuts (Pistachios), Milk

  • Vegetarian
  • GLUTEN-SMART
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 you!
A note about serious food allergies

There have been famous and illustrious triumvirates throughout history, but none shine quite like sweet roasted beet, creamy goat cheese, and salty, crunchy pistachios. There's a balance and harmony between these three elements: science can't explain it, religion can't decode it, and the arts have yet to truly capture it. Yet you've created it for your simple weeknight meal. What can we say? Some flavors remain eternal. Tip: It's hip to be square! Get perfectly square beet cubes by first removing top and bottom, then halving. Slice into planks, and then easily slice into cubes.

In Your Box (serves 2)

  • 12 oz. Red Beet
  • ¾ cup Arborio Rice
  • 2 fl. oz. White Cooking Wine
  • Info
    1 oz. Goat Cheese
  • Info
    1 oz. Butter
  • Info
    ¾ oz. Roasted Pistachios
  • Info
    ½ oz. Grated Parmesan Cheese
  • 2 tsp. Mirepoix Broth Concentrate
  • 2 Garlic Cloves
Contains: Sulfites
Food intolerance information

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
    690
  • Carbohydrates
    83g
  • Net Carbs
    78g
  • Fat
    31g
  • Protein
    14g
  • Sodium
    1510mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Pot
  • 1 Medium 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

Customize It Instructions

  • Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side. If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. Add protein to meal as desired.

  1. 1

    Roast the Beets

    Trim ends off beet, peel, and cut into large evenly-sized dice. Wash hands and cutting board after working with beet; it's used as a dye for a reason! Use a plastic cutting board, or hold beet with a paper towel to avoid staining.

    Place beets on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer.

    Roast in hot oven until tender, 20-25 minutes.

    While beets roast, continue recipe.

  2. 2

    Prepare the Ingredients

    Coarsely chop pistachios.

    Mince garlic.

  3. 3

    Start the Risotto

    Place a medium pot over medium-high heat and add 2 tsp. olive oil. Add rice, garlic, and a pinch of salt to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.

    Add wine and stir occasionally until mostly evaporated, 30-60 seconds.

    Add 1 cup boiling water from small pot and mirepoix base to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.

  4. 4

    Finish the Risotto

    Add 1/2 cup boiling water 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. Stir in butter, Parmesan, and 1/4 tsp. salt.

    If beets are still roasting, cover risotto and set aside.

  5. 5

    Finish the Dish

    Remove goat cheese from refrigerator.

    Plate dish as pictured on front of card, topping risotto with beets, pistachios, and goat cheese (crumbling if needed). Bon appétit!

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