Steak Strip Marsala Risotto

with Parmesan, tomatoes, and mushrooms

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Intermediate

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

Nothing is better for a filling dinner than a big bowl of risotto, a creamy creation we have Italy to thank for. Also from Italy (well, Sicily) is Marsala wine, a sweet fortified wine used in such Italian favorites as, well, Chicken Marsala. It adds a lovely rich flavor to the umami-packed mushrooms, which in turn combine with steak strips and tomatoes for the perfect topping for risotto. Tip: Constantly stirring risotto does more than just give your arm a good workout. Stirring release starches, a key for creamy risotto, and allows for even cooking of the rice.

In Your Box (serves 2)

  • Info
    2 oz. Grated Parmesan
  • 2 Green Onions
  • 1 oz. Marsala Cooking Wine
  • ¾ cup Arborio Rice
  • Info
    2 tsp. Beef Demi-Glace
  • 1 Roma Tomato
  • 1½ tsp. Pot Roast Seasoning
  • 10 oz. Steak Strips
  • 4 oz. Cremini Mushrooms

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
    744
  • Carbohydrates
    67g
  • Fat
    31g
  • Protein
    48g
  • Sodium
    1590mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Medium Pots
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Cut mushrooms into ¼" slices. Core tomato and cut into ¼" dice. Trim and thinly slice green onions. Pat steak strips dry, and season all over with pot roast seasoning. If using flank steak, follow same instructions. If using ground beef, combine with pot roast seasoning.

  • 2

    Start the Risotto

    Place another medium pot over medium-high heat and add 2 tsp. olive oil. Add rice and half the green onions (reserve remaining for mushrooms). Stir occasionally until rice is toasted, 1-2 minutes.

  • 3

    Finish the Risotto

    Add 1 cup boiling water and ¼ tsp. 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 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 Parmesan (reserve a pinch for garnish) and stir to combine. Cover and set aside.

  • 4

    Sear the Steak

    Place a large non-stick pan over high heat and add 2 tsp. olive oil. Add steak strips to hot pan and stir occasionally until browned, 2-4 minutes. Remove steaks strips to a plate. Keep pan over high heat. If using flank steak or ground beef, follow same instructions.

  • 5

    Cook Mushrooms and Finish Dish

    Add 2 tsp. olive oil, mushrooms, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until browned, 4-5 minutes. Add Marsala wine, beef demi-glace, ¼ cup water, tomatoes, remaining green onions (reserve a pinch for garnish), steak strips and any accumulated juices, and a pinch of salt. Stir until warmed through, 3-4 minutes. Plate dish as pictured on front of card, topping risotto with steak strips and mushrooms and garnishing with reserved Parmesan and green onions. Bon appétit!

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