Tomato Risotto

with mozzarella, kale, and pine nuts

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Tree Nuts

Vegetarian
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.

In Your Box (serves 2)

  • 1 Shallot
  • 2 Roma Tomatoes
  • 2 Garlic Cloves
  • 4 oz. Kale
  • Info
    1 oz. Fresh Ciliegine Mozzarella
  • 1 cup Arborio Rice
  • 2 Tbsp. Tomato Paste
  • Info
    2 oz. Grated Parmesan
  • Info
    ⅗ oz. Butter
  • Info
    ½ oz. Pine Nuts
  • Nutrition (per serving)

  • Calories
    731
  • Carbohydrates
    93g
  • Fat
    29g
  • Protein
    27g
  • Sodium
    1726mg
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Heat-Safe Mixing Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Peel and halve shallot. Cut into ¼" dice. Core tomatoes and cut into ¼" dice. Mince garlic. Stem kale and coarsely chop. Slice mozzarella thinly.

  • Step 2 - Start the Risotto
    2

    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.

  • Step 3 - Finish the Risotto
    3

    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.

  • Step 4 - Cook the Kale
    4

    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.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing risotto with kale, pine nuts, and mozzarella. Bon appétit!