Steak with Creamy Corn Risotto

and fresh tomatoes

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

A note about serious food allergies

Comfort is the name of the game here. Not comfort in “favorite pair of sweatpants” or “reading a dog-eared book by a roaring fire.” (Although both those sound very comfortable!) No, we mean comfort food supreme, flavors that join together for a meal that soothes and satiates in equal measure. Sweet corn, seasoned steak strips, and warm tomatoes combined with creamy risotto makes for forkful after forkful of top-notch relaxation. Can anyone top us in the comfort game? We don't think so.

In Your Box (serves 2)

  • 2 Green Onions
  • 1 Ear of Corn
  • 1 Roma Tomato
  • 10 oz. Steak Strips
  • 1½ tsp. Pot Roast Seasoning
  • ½ cup Arborio Rice
  • Info
    2 oz. Grated Parmesan
  • Info
    2 oz. Sour Cream
  • Info
    2 tsp. Beef Demi-Glace
  • Nutrition (per serving)

  • Calories
    705
  • Carbohydrates
    53g
  • Fat
    34g
  • Protein
    47g
  • Sodium
    1746mg

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Remove husk from corn, rinse, and remove kernels from cob. Trim and thinly slice green onions. Core tomato and coarsely chop. Pat steak strips dry, and season with pot roast seasoning and a pinch of salt and pepper.

  • Step 2 - Begin the Risotto
    2

    Begin the Risotto

    Place another medium pot over medium-high heat and add 1 Tbsp. olive oil. Add corn, half the green onions (reserve remaining for garnish), a pinch of salt and pepper to hot pot. Stir occasionally until corn starts to brown, 2-3 minutes. Add rice and stir occasionally until rice is toasted, 1-2 minutes.

  • Step 3 - Finish the Risotto
    3

    Finish the Risotto

    Add 1 cup boiling 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. Remove from burner. Add Parmesan, sour cream, ½ tsp. salt, and a pinch of pepper. Stir to combine, then cover and set aside.

  • Step 4 - Cook the Steak Strips
    4

    Cook the Steak Strips

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steak strips to hot pan and stir occasionally until browned, 3-4 minutes. Add ¼ cup water, tomatoes, demi-glace, and a pinch of pepper. Cook until tomatoes break down and sauce thickens, 2-4 minutes. Remove from burner.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Plate dish as pictured on front of card, placing steak strips on top of risotto and garnishing with remaining green onions. Bon appétit!