Meal Kit
Spinach and Artichoke Risotto
with Parmesan and crispy breadcrumbs
Prep & Cook Time: 60+ min.
Cook Within: 7 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Wheat
Chef
Nigel Palmer
In Your Box (serves 2)
- 5 oz. Baby Spinach
- 8 oz. Artichoke Hearts
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1 oz. Shredded Parmesan Cheese
- 1 cups Arborio Rice
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¼ cup Panko Breadcrumbs
- 2 tsp. Mirepoix Broth Concentrate
- 1 Lemon
- ½ tsp. Garlic Salt
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2 oz. Light Cream 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.
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Nutrition (per serving)
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Calories696
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Carbohydrates107g
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Fat21g
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Protein23g
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Sodium1997mg
Recipe Steps
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
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1 Prepare ingredients
Pat dry then coarsely chop artichokes Coarsely chop spinach Zest lemon, halve, and juice
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2 Toast panko and artichokes
Place a medium pot over medium-high heat. Add21 tsp oil and panko to pot and cook while stirring constantly until toasted, 1-2 minutes. Remove to plate. Wipe out pot and return to medium-heat. Add 2 tsp oil to hot pot and add artichokes. Cook while stirring occasionally until browned, 2-3 minutes. Remove to plate.
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3 Make risotto
Place a medium pot over medium-high heat and add 1 tsp. olive oil. Add rice to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes. Add 1 cup boiling water, ½ tsp salt and a pinch of pepper to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed. 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.
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4 Finish risotto
When rice has no more “bite” or crunch, it's done. There may be water left._ Add Cream cheese, garlic salt, spinach and artichokes. Stir to combine and cook until spinach is wilted. Sir in 1 tsp lemon zest and 1 Tbsp lemon juice.
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5 Plate
Plate and top with panko and Parmesan
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