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
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.
You Will Need
Medium Non-Stick Pan
Medium Oven-Safe Casserole Dish
Before You Cook
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
Caramelize Onion and Prepare Ingredients
Halve and peel onion. Cut halves into ¼" slices.
Place a medium pot over medium heat and add 2 tsp. olive oil. Add onion to hot pan and stir occasionally until browned, 10-13 minutes.
If pan becomes dry, add water 1 Tbsp. at a time. Remove from burner.
While onion cooks, mince parsley, leaves and steams.
In a mixing bowl, combine sun-dried tomato pesto and garlic aioli. Set aside.
Pat steaks dry, and season both sides with a pinch of salt and pepper.
[PIC: onion caramelized in pan, parsley, bowl of pesto/aoili]
Start the Risotto
Place pot with caramelized onion over medium-high heat and add 2 tsp. olive oil.
Add rice to hot pot and stir occasionally until rice is lightly toasted and opaque, 1-2 minutes.
Add onion salt and 1 cup boiling water from other pot to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.
[PIC: rice covered, with onions]
Finish the Risotto
Add ½ 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 cream cheese, ¼ tsp. salt, and ¼ tsp. pepper until melted and combined.
[PIC: risotto with cream cheese being stired in]
Broil the Risotto
Turn broiler on high. Let heat, 5 minutes.
Transfer risotto to prepared casserole dish. Top evenly with cheese, panko, and 2 tsp. olive oil.
Place under hot broiler and cook until browned and crispy, 2-5 minutes.
Don't text and broil! Keep an eye on the risotto as it may burn easily.
Top broiled risotto with parsley.
[PIC: one hand holding the dish with an oven mitt, the other sprinkling on parsley]
Cook Steak and Finish Dish
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes per side.
Remove from burner. Remove steaks to a cutting board and rest, 3 minutes. After resting, slice into ½" slices, if desired.
Plate dish as pictured on front of card, topping steak with roasted garlic tomato aioli. Bon appétit!
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