Steak and Porcini Risotto

with parmesan and asparagus

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

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)

  • Info
    2 tsp. Beef Demi-Glace
  • Info
    2 oz. Grated Parmesan
  • ½ cup Arborio Rice
  • ¼ oz. Dried Porcini Mushrooms
  • Info
    ⅗ oz. Butter
  • 12 oz. Asparagus
  • 10 oz. Steak Strips

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
    667
  • Carbohydrates
    51g
  • Fat
    30g
  • Protein
    48g
  • Sodium
    1572mg

Recipe Steps

  • 1

    Prep

    Chop asparagus into 1 inch pieces

    Cover mushrooms in boiling water in a mixing bowl. Set aside at least 10 minutes. Remove from water and chop fine. Set aside.

  • 2

    Cook Risotto

    Place a medium pot over medium heat and at 2 tsp. olive oil. Add arborio rice to hot pot and stir occasionally until rice is toasted and opaque, 3-4 minutes. Add 1 cup mushroom water 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. Add parm, porcini, and ¼ tsp salt. Stir to combine. Remove from burner. While risotto cooks, cook steak and vegetables.

  • 3

    Cook Steak & Vegetables

    In a medium non stick pan over medium high heat, add 1 tsp olive oil. Add steak, ¼ tsp salt and a pinch of pepper and cook for 4-5 minutes or until cooked through. Transfer to a plate and set aside.

    In the same pan, add 1 tsp olive oil. Add asparagus, ¼ tsp salt and a pinch of pepper. Cook until tender and charred, 4-5 minutes. Add steak, demi, and 3 tablespoons of water to the pan. Bring to a simmer.

  • 4

    Finish The Dish

    FTK

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