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

In Your Box (serves 2)

  • 2 Green Onions
  • 1 Roma Tomato
  • 1 Ear of Corn
  • 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
    700
  • Carbohydrates
    53g
  • Fat
    34g
  • Protein
    45g
  • Sodium
    1520mg

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

    Core tomato and coarsely chop. Trim and thinly slice green onions. Shuck corn, rinse, and remove kernels from cob. 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 a medium pot over medium-high heat and add 1 Tbsp. olive oil. Add corn, half the green onions (reserve remaining for garnish), ¼ tsp. salt, and a pinch of pepper. Stir occasionally until corn starts to brown, 2-3 minutes. Add rice and stir occasionally until 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 broth. Stir constantly until nearly all broth is absorbed. Add another ½ cup water and stir constantly until nearly all absorbed. Repeat this process, stirring constantly, 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.

  • Step 4 - Cook the Steak Strips
    4

    Cook the Steak Strips

    After risotto has cooked for 12 minutes, 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!