Tomato Orzo Risotto

with feta and smoked almonds

Prep & Cook Time: 60+ min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy, Tree Nuts

Vegetarian
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
    6 oz. Orzo Pasta
  • Info
    1 oz. Butter
  • 2 Roma Tomato
  • Info
    2 oz. Feta Cheese
  • 2 oz. Julienned Sun-Dried Tomatoes
  • 1 Lemon
  • 2 fl. oz. White Cooking Wine
  • 2 Green Onion
  • Info
    1 oz. Smoked Almonds
  • 1 oz. Light Brown Sugar

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
    692
  • Carbohydrates
    92g
  • Fat
    34g
  • Protein
    19g
  • Sodium
    1509mg

Recipe Steps

  • 1

    Prep

    rough chop almonds slice green onions, separate greens from whites dice tomato into ¼ inch pieces chop sundried tomatoes into 2 pieces per strip bring 4 cups of water to a boil in a small pot and season with ¼ t salt, once boiling transfer to a heat resistant container zest and juice lemon

  • 2

    tomato jam

    in a small pot heat 2 t olive oil over medium heat add white part of green onions and sweat for 3 minutes until tender add tomatoes and 1 t lemon juice, cook for 3 minutes add brown sugar and reduce heat to medium low and allow to simmer until thickened and jam like consistency finish with a pinch of lemon zest and ¼ t lemon juice

  • 3

    orzo risotto

    while the jam cooks, take pot that was used to boil water and place over medium heat add 2 t olive oil and toast orzo with sundried tomatoes for about 2 minutes or until lightly browned, adding ¼ t salt deglaze with white wine and cook until try add 1 c water and stir constantly until mostly absorbed continue to add water until pasta is cooked and most of the liquid is absorbed (3-4 cups total) remove from heat and stir in butter until melted

  • 4

    plate

    plate

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