Meal Kit
Culinary Collection
Steak and Porcini Mushroom Risotto
with broccolini and tomatoes
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
Chef
Nigel Palmer
In Your Box (serves 2)
- 10 oz. Steak Strips
- 1 Roma Tomato
- 4 oz. Broccolini
- 4 oz. Cremini Mushrooms
- 3⅗ oz. Arborio Rice
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2 oz. Light Cream Cheese
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1 oz. Shredded Parmesan Cheese
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4 tsp. Natural Beef Flavor Demi-Glace Concentrate
- ¼ oz. Dried Porcini Mushrooms
- 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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Calories740
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Carbohydrates59g
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Net Carbs55g
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Fat38g
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Protein42g
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Sodium1710mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 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
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1 Prepare the Ingredients
Coarsely chop porcini mushrooms.
Trim bottom end from broccolini and cut into 1" lengths.Cut cremini mushrooms into 1/4" slices.Core tomato and cut into 1/4" dice.Separate steak strips into a single layer and pat dry. -
2 Cook Mushrooms and Start Risotto
Place a medium pot over medium-high heat and add 1 Tbsp. olive oil. Add cremini mushrooms to hot pot and stir occasionally until browned and tender, 3-4 minutes.
Add rice and stir occasionally until rice becomes lightly toasted and opaque, 1-2 minutes.Stir in porcini mushrooms. -
3 Finish the Risotto
Add 1 cup boiling water from other pot and garlic salt to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.
Add 1/2 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. Stir in cream cheese, 1/4 tsp. salt, and 1/4 tsp. pepper until combined. Cover and set aside. -
4 Start the Steak Mixture
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. Rest, 3 minutes. Reserve pan, no need to wipe clean. -
5 Finish Steak Mixture and Finish Dish
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, 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until broccolini is tender, 2-3 minutes.Stir in steak strips and any accumulated juices and demi-glace. Cook until heated through, 1-2 minutes.Remove from burnerPlate dish as pictured on front of card, topping risotto with steak mixture and garnishing with Parmesan. Bon appétit!
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