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

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)

  • 5 oz. Baby Spinach
  • 8 oz. Artichoke Hearts
  • Info
    1 oz. Shredded Parmesan Cheese
  • 1 cups Arborio Rice
  • Info
    ¼ cup Panko Breadcrumbs
  • 2 tsp. Mirepoix Broth Concentrate
  • 1 Lemon
  • ½ tsp. Garlic Salt
  • Info
    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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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
  1. 1

    Prepare ingredients

    Pat dry then coarsely chop artichokes Coarsely chop spinach Zest lemon, halve, and juice

  2. 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.

  3. 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.

  4. 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.

  5. 5


    Plate and top with panko and Parmesan

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