with cremini mushrooms, asparagus, and goat cheese
Prep & Cook Time:40-50 min.
Cook Within:7 days
Spice Level:Not Spicy
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
In this dish, nutrient- and fiber-rich golden beets are stirred into creamy, buttery risotto. This filling dish is rounded out with asparagus, cremini mushrooms, a generous sprinkle of goat cheese, and – get fancy! – truffle oil. Make it to share, or heck – make an extra serving for your bad self to enjoy later.
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
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
Quarter mushrooms. Peel and mince shallot. Trim woody ends off asparagus and cut into 1" lengths at an angle. Peel and cut golden beet into ¼" dice.
Toast the Rice
Bring a small pot with 4 ½ cups water to boil and stir in vegetable base. This will be your broth. Turn heat to low. In a second small pot, heat 2 tsp. olive oil over medium heat. Add diced beets and cook 2 minutes, then add shallot and cook 30 seconds, or until aromatic. Add arborio rice and stir to coat with oil. Toast 1 minute.
Begin the Risotto
Add 1 cup of hot vegetable broth to pot with rice. Rice should just be covered by broth. Stir rice continuously until nearly all broth is absorbed, then repeat with another cup of broth. Continue this process for 18-22 minutes, stirring all the while. Taste risotto as you cook to keep track of its tenderness. When rice has no more "bite" or crunch, it's done. You probably will not need all the broth, so check often.
Cook the Vegetables
While risotto cooks, heat 2 tsp. olive oil in a medium pan over medium-high heat. Add mushrooms and cook until browned and softened, 5-6 minutes. Add asparagus and cook 2-3 minutes until asparagus is tender and slightly caramelized. Season with a pinch of salt and pepper.
When risotto is nearly finished, stir in butter until combined. Add truffle oil, salt, and pepper to taste. Truffle oil is a strong flavor, so start with a few drops, taste, and add more if desired.
Plate the Dish
Divide risotto between two bowls and garnish each with sautéed mushrooms and asparagus. Sprinkle with goat cheese and serve.
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