Meal Kit

Truffled Golden Beet Risotto

with cremini mushrooms, asparagus, and goat cheese

Prep & Cook Time: 40-50 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 7 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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
  • Under %{max_calories} calories

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.

In Your Box (serves 2)

  • 10 oz. Golden Beets
  • 8 oz. Asparagus
  • 1 cup Arborio Rice
  • 6 oz. Cremini Mushrooms
  • Info
    2 oz. Goat Cheese Crumbles
  • 1 Shallot
  • Info
    0.9 oz. Butter
  • 2 tsp. Vegetable Base
  • ¼ fl. oz. Truffle Oil

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Small Pots
  • 1 Medium Pan

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
  1. 1

    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 1/4" dice.

  2. 2

    Toast the Rice

    Bring a small pot with 4 1/2 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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    Finish Risotto

    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.

  6. 6

    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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