Meal Kit

Roasted Beet and Goat Cheese Risotto

with pistachios

Prep & Cook Time: 35-45 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Tree Nuts

Vegetarian
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

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)

  • 2 tsp. Mirepoix Broth Concentrate
  • Info
    1 oz. Grated Parmesan
  • 2 Garlic Cloves
  • Info
    1 oz. Butter
  • ¾ cup Arborio Rice
  • 12 oz. Red Beet
  • Info
    1 oz. Roasted Pistachios
  • 2 oz. White Cooking Wine
  • Info
    1 oz. Goat Cheese

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
    695
  • Carbohydrates
    76g
  • Fat
    34g
  • Protein
    19g
  • Sodium
    1209mg

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

  • Meat lovers! If using protein, cook in a large non-stick pan over medium-high heat. If using steak strips, separate into a single layer and pat dry. Season with a pinch of salt and pepper. Stir occasionally in hot pan with 1 tsp. olive oil until no pink remains, 4-6 minutes. If using chicken breasts, pat dry, and season both sides with a pinch of salt and pepper. Cook with 1 tsp. olive oil until chicken reaches a minimum internal temperature, 5-7 minutes per side. Add to risotto as desired.

  1. 1

    Roast the Beet

    Trim ends off beet, peel, and cut into a large dice.Wash hands and cutting board after working with beet; it's used as a dye for a reason! Feel free to use a plastic cutting board, or hold beet with a paper towel to avoid staining. Place diced beet on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into beets. Spread into a single layer and roast in hot oven until tender, 20-25 minutes. While beet roasts, prepare ingredients.

  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 and garlic to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes. Add white cooking wine and cook 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 broth. Stir often until nearly all broth is absorbed.

  4. 4

    Finish the Risotto

    Add ½ cup boiling water and stir often 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 ¼ tsp. salt. If beet is still roasting, cover risotto and set aside.

  5. 5

    Finish the Dish

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

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