Meal Kit
Tuscan Tomato Steak Risotto
with Asiago and spinach
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
In Your Box (serves 2)
- 10 oz. Steak Strips
- 1 Roma Tomato
- 3⅗ oz. Arborio Rice
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- 2 oz. Baby Spinach
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- 1 Tbsp. Tomato Paste
- 4 Garlic Clove
- 2 tsp. Mirepoix Broth Concentrate
- 2 tsp. Chimichurri Seasoning
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.
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Nutrition (per serving) 4PX79Z3m
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Calories720
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Carbohydrates54g
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Net Carbs52g
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Fat38g
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Protein42g
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Sodium1610mg
Recipe Steps
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
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prepare the ingredients
dice tomato.
coarsely chop spinach.mince garlic.season steak with 1/4 tsp. salt and a pinch of pepper. -
start the risotto
standard method with rice and garlic. mirepoix added with first addition of water.
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finish the risotto
butter, cheese (reserve a bit for garnish), 1/4 tsp. salt and a pinch of pepper stirred in.
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cook the steak
large non-stick pan with 1 tsp. olive oil over medium-high heat.
steak strips, seasoning, and tomato to hot pan. 5-7 minutes, stirring occasionally and breaking up tomatoes.Spinach, tomato paste, and 1/4 cup water to pan.Simmer 1 minute. -
finish the dish
plate as shown.
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