Express
Steak and Mushroom Ancient Grain Risotto with Parmesan and Green Onions
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
Chef
Ryan Pugh
In Your Box (serves 2)
- 10 oz. Steak Strips
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8½ oz. Cooked Brown Rice, Farro, Rye, & Barley Blend
- 4 oz. Sliced Cremini Mushrooms
- 2 Green Onions
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1 oz. Light Cream Cheese
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1 oz. Sour Cream
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4 tsp. Natural Beef Flavor Demi-Glace Concentrate
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⅗ oz. Butter
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½ oz. Grated Parmesan
- ½ tsp. Garlic Salt
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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Calories650
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Carbohydrates49g
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Net Carbs46g
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Fat35g
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Protein39g
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Sodium1460mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 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
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1 Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Separate steak strips into a single layer and pat dry. Cut into 1" pieces. -
2 Cook the Steak Strips and Mushrooms
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steak strips, white portions of green onions, mushrooms, and a pinch of salt and pepper to hot pan.
Stir occasionally until mushrooms are tender, no pink remains on steak strips, and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.While steak strips cook, carefully massage grain blend in bag to break up any clumps. Tear a small slit in an upper corner of bag to vent. Place upright in microwave and heat, 45 seconds. Remove from packaging. -
3 Make the Risotto
Stir grain blend, 1 cup water, and beef demi-glace into hot pan until combined. Bring to a simmer. Once simmering, cook until liquid has reduced by half, 4-6 minutes.
Remove from burner. Stir in garlic salt, cream cheese, butter, sour cream, and a pinch of pepper until combined and creamy. If too thick, add water, 1 Tbsp. at a time, until desired consistency is reached. Taste, and add a pinch of salt, if desired.Rest dish, 1-2 minutes. -
4 Finish the Dish
Plate dish as pictured on front of card, topping risotto with green portions of green onions and Parmesan. Bon appétit!
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