Roasted Red Pepper Risotto

with asparagus and seasoned feta

Prep & Cook Time: 60+ min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

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

In Your Box (serves 2)

  • Info
    1 oz. Grated Parmesan
  • Info
    ½ oz. Cheese and Garlic Croutons
  • 2 oz. Baby Spinach
  • 1 Yellow Onion
  • 1 Red Bell Pepper
  • Info
    ⅓ oz. Butter
  • Info
    1.76 oz. Herb Seasoned Feta
  • 5 oz. Asparagus
  • Info
    2 Tbsp. Roasted Red Pepper Pesto
  • ¾ cup Arborio Rice

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
    626
  • Carbohydrates
    80g
  • Fat
    26g
  • Protein
    20g
  • Sodium
    1494mg

Recipe Steps

  • 1

    Prep

    dice yellow onion ¼ inch dice onion ¼ inch crush croutons rough chop spinach trim and cut asparagus into 1-2 inch sections on a bias

  • 2

    Cooking risotto

    medium pot 2 c water, arborio, ¼ t salt medium heat for 16-18, covered some 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 ¼ 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 minutes remove 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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