Express
Truffle Parmesan Risotto
with sautéed cauliflower
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Sesame
-
Under %{max_calories} caloriesVegetarian
- GLUTEN-SMART
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 8 oz. Cooked Arborio Rice
- 8 oz. Cauliflower Florets
- 3 oz. Peas
-
1 oz. Shredded Parmesan Cheese
-
1 oz. Cream Cheese
-
⅘ oz. Truffle Butter
- 2 Green Onions
- 2 tsp. Mirepoix Broth Concentrate
-
2 tsp. Mushroom Seasoning
- ½ tsp. Garlic Salt
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) zPakzGOv
-
Calories480
-
Carbohydrates51g
-
Net Carbs44g
-
Fat22g
-
Protein14g
-
Sodium1390mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
- 1 Medium Pot
Before You Cook
Cooking Guidelines
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 antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
-
If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
-
1 Cook the Cauliflower
Coarsely chop cauliflower into 1" pieces.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add cauliflower to hot pan and stir occasionally until cauliflower is tender, 6-8 minutes.If pan is too dry, add water, 1 Tbsp. at a time, as needed.Remove from burner. Stir in mushroom seasoning and a pinch of salt. Set aside.While cauliflower cooks, continue recipe. -
2 Prepare Green Onions and Start Risotto
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Add rice, mirepoix base, garlic salt, and a pinch of pepper to medium, hot pot with boiling water. Reduce to a simmer.Once simmering, stir often until combined and slightly thickened, 2-3 minutes. -
3 Finish the Risotto
Add peas, white portions of green onions, half the shredded cheese (reserve remaining for garnish), softened cream cheese, softened butter (to taste), and 2 Tbsp. water to hot pot. Stir vigorously until creamy, 1-2 minutes.
If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, topping risotto with cauliflower and garnishing with green portions of green onions and remaining shredded cheese. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
