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
A note about serious food allergies
Comfort is the name of the game here. Not comfort as in “favorite pair of sweatpants” or “reading a dog-eared book by a roaring fire.” (Although both of 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.Tip: To remove the core of a tomato, carefully make a circle with your knife around the stem, then remove circle.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Customize It Instructions
If using flank steak, follow same instructions.
If using 20 oz. steak strips, follow same instructions, working in batches if necessary.
If using diced chicken, follow same instructions as steak strips in Steps 1 and 4, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
Prepare the Ingredients
Trim and thinly slice green onions.
Core tomato and coarsely chop.
Separate steak strips into a single layer and pat dry. Season with pot roast seasoning and a pinch of pepper.
Start 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), and 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.
Finish the Risotto
Add 1 cup boiling water from small pot to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.
Add ½ cup boiling water from small pot 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 Parmesan, sour cream, ½ tsp. salt, and a pinch of pepper until combined. Cover and set aside.
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. Stir occasionally until tomatoes break down and steak strips reach a minimum internal temperature of 145 degrees, 2-4 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, placing steak strips on risotto and garnishing with remaining green onions. Bon appétit!
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