Tuscan Tomato Steak Risotto

with Asiago and spinach

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • ½ cup Arborio Rice
  • 2 tsp. Mirepoix Base
  • Info
    2 oz. Shredded Asiago Cheese
  • Info
    1 oz. Butter
  • 10 oz. Steak Strips
  • 4 Garlic Clove
  • 2 tsp. Chimichurri Seasoning
  • 1 Tbsp. Tomato Paste
  • 2 oz. Baby Spinach
  • 1 Roma Tomato

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
  • Fat
  • Protein
  • Sodium

Recipe Steps

  • 1

    prepare the ingredients

    dice tomato. coarsely chop spinach. mince garlic. season steak with ¼ tsp. salt and a pinch of pepper.

  • 2

    start the risotto

    standard method with rice and garlic. mirepoix added with first addition of water.

  • 3

    finish the risotto

    butter, cheese (reserve a bit for garnish), ¼ tsp. salt and a pinch of pepper stirred in.

  • 4

    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 ¼ cup water to pan. Simmer 1 minute.

  • 5

    finish the dish

    plate as shown.

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