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
A note about serious food allergies
Risotto can be an effort, an arm workout, but the flavors here make it all worth it: tender steak strips, two kind of mushrooms (the might cremini and the funky porcini), fresh broccolini, and sweet tomatoes all top the creamy rice with grace, aplomb, and flavor, much to your taste buds and stomach's delight. It's a bit more work than a microwave and a fork, but it's worth it. Tip: To remove the core of a tomato, carefully cut a shallow circle around the stem with a small knife, then remove circle.
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
Large Non-Stick Pan
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
Prepare the Ingredients
Coarsely chop porcini mushrooms.
Trim bottom end from broccolini and cut into 1" lengths.
Cut cremini mushrooms into ¼" slices.
Core tomato and cut into ¼" dice.
Separate steak strips into a single layer and pat dry.
Cook Mushrooms and Start Risotto
Place a medium pot over medium-high heat and add 1 Tbsp. olive oil. Add cremini mushrooms to hot pan and cook, stirring occasionally, until browned and tender, 3-4 minutes.
Add arborio rice to pan with mushrooms and cook, stirring constantly, until rice becomes lightly toasted and opaque, 1-2 minutes.
Stir in porcini mushrooms.
Finish the Risotto
Add 1 cup boiling water and garlic salt 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. When rice has no more “bite” or crunch, it's done. There may be water left.
Remove from burner. Add cream cheese, ¼ tsp. salt and ¼ tsp. pepper. Stir to combine, then cover and set aside.
Cook the Steak Strips
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil Add steak strips to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Remove steak strips to a plate. Reserve pan, no need to wipe clean.
Cook Vegetables and Finish Steak
Return pan used to cook steak strips to medium heat and add 2 tsp. olive oil.
Add broccolini to hot pan and stir occasionally until beginning to soften, 3-5 minutes. Add tomato, ¼ tsp. salt, and a pinch of pepper and cook, stirring occasionally, until broccolini is tender, 2-3 minutes.
Add steak strips and any accumulated juices and demi-glace to pan with broccolini and cook until heated through, 1-2 minutes.
Plate dish as pictured on front of card, topping risotto with steak mixture and garnishing with Parmesan. Bon appétit!
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