Meal Kit
Spring Vegetable Risotto
with asparagus, basil, and lemon
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk
- Calorie-Conscious
- Vegetarian
- Gluten-Smart
Chef
Rachel Post
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 4 fl. oz. Cream Sauce Base
- 5 oz. Asparagus
- 1 Lemon
- 3⅗ oz. Arborio Rice
- 1 oz. Leeks
- 1 oz. Basil Pesto Butter
- 1 oz. Shredded Parmesan Cheese
- 2 tsp. Vegetable Base
- ¼ oz. Fresh Basil
- ½ tsp. Lemon N Herb Seasoning
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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Calories460
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Carbohydrates52g
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Net Carbs50g
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Fat24g
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Protein12g
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Sodium1070mg
Recipe Steps
You Will Need
- Pepper
- Salt
- Olive Oil
- 2 Medium Pots
- 1 Large Non-Stick Pan
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
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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Add protein to meal as desired.
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1 Prepare the Ingredients
Trim woody ends off asparagus. Cut into 1" pieces.
Halve lemon. Juice half and cut other half into wedges.Stem basil, stack leaves, roll into a long cylinder, and slice lengthwise to create very thin strips. -
2 Cook the Leeks
Place another medium pot over medium-high heat and add 2 tsp. olive oil.
Add leeks and pinch of salt to hot pot. Stir constantly until beginning to brown and soften, 2-3 minutes. -
3 Start the Risotto
Add rice to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.
Add 1 cup boiling water from other medium pot to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed. -
4 Finish the Risotto
Add 1/2 cup boiling water, lemon and herb seasoning, and vegetable base. Stir often again until nearly all water is absorbed. Add cream base and 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 half the cheese (reserve remaining for garnish), butter, and 2 tsp. lemon juice until combined. Cover and set aside. -
5 Cook Asparagus and Finish Dish
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add asparagus and pinch of salt and pepper to hot pan. Stir occasionally until tender, but still crisp, 8-10 minutes.Remove from burner. Stir in half the basil (reserve remaining for garnish).Plate dish as pictured on front of card, topping risotto with asparagus and garnishing with remaining cheese and reserved basil. Squeeze lemon wedges over to taste. Bon appétit!
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