Meal Kit
Roasted Red Pepper Risotto
with asparagus and seasoned feta
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
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Vegetarian
Chef
Patrick Le Beau
In Your Box (serves 2)
- 1 Yellow Onion
- 1 Red Bell Pepper
- ¾ cup Arborio Rice
- 5 oz. Asparagus
- 2 oz. Baby Spinach
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1.76 oz. Herb Seasoned Feta
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1 oz. Grated Parmesan
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2 Tbsp. Roasted Red Pepper Pesto
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½ oz. Cheese and Garlic Croutons
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⅓ oz. Butter
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.
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Nutrition (per serving) zPaRpJqv
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Calories670
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Carbohydrates82g
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Net Carbs73g
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Fat30g
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Protein20g
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Sodium1650mg
Recipe Steps
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
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1 Prep
dice yellow onion 1/4 inch
dice onion 1/4 inchcrush croutonsrough chop spinachtrim and cut asparagus into 1-2 inch sections on a bias -
2 Cooking risotto
medium pot 2 c water, arborio, 1/4 t salt
medium heat for 16-18, coveredsome liquid should remain once cooked -
3 caramelized onions and peppers
large non stick 2 t oil, medium high heat add onions and peppers, cook 3 minutes, stir cook 3 minutes, stir cook 2 minutes
season with 1/4 t salt pinch pepper and add 2 T water, stir and fold into rice while it cooks -
4 roasting asparagus
same pan from onions, wipe clean add 2 t oil, medium high heat
add asparagus sear 2 minutes, stir, cook 2 minutes season with pinch of salt and pepper, stir cook 2 minutesremove from pan and reserve for garnish -
5 finish risotto
once cooked fold in spinach, pesto, parm, pinch of salt and butter until creamy, if needed add more water 1 T at a time to get creamy texture
top with asparagus, croutons and seasoned feta
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