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
Making risotto is like riding a bike; a bit of a workout, but the results are well worth it. And, once you learn how, you'll never forget. You'll never forget how to add just the right amount of hot water, or to stir until you hit creamy perfection. The pride you'll feel in the results is almost as good as this tomato-and-mozzarella special will taste as soon as you try the first spoonful. So, let's take off those training wheels and see how well you can balance… the flavors, we mean.
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
Heat-Safe Mixing Bowl
Medium 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
Prepare the Ingredients
Peel and halve shallot. Cut into ¼" dice.
Core tomatoes and cut into ¼" dice.
Stem kale and coarsely chop.
Slice mozzarella thinly.
Start the Risotto
Carefully, transfer boiling water to an heat-safe mixing bowl from pot.
Place pot used to boil water over medium heat. Add 2 tsp. olive oil, rice, and shallot to hot pot and stir constantly until rice is very lightly toasted, 2-3 minutes.
Add tomatoes, tomato paste, and ½ tsp. salt and stir, 1 minute.
Finish the Risotto
Add 1 cup water from mixing bowl to pot with rice. Rice should just be covered by water. Stir constantly, scraping the bottom of the pot, until nearly all water is absorbed.
Repeat this process as water simmers, stirring constantly, 18-20 minutes.
Taste risotto as you cook, checking for tenderness. When rice has no more "bite" or crunch and has a creamy texture, it's done. There may be broth left.
Remove from burner and stir in Parmesan and butter. Season with ¼ tsp. salt. Set aside.
Cook the Kale
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add pine nuts and stir constantly until toasted, 1 minute.
Add garlic and cook until aromatic, 30 seconds.
Stir in ¼ cup water, kale, ¼ tsp. salt, and a pinch of pepper. Cover, and cook until wilted and tender, 3-4 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, garnishing risotto with kale, pine nuts, and mozzarella. Bon appétit!
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