Meal Kit
Culinary Collection
with broiled roasted onion risotto
Prep & Cook Time:50-60 min.
Difficulty Level:Intermediate
Spice Level:Not Spicy
Cook Within:6 days
Contains:Milk, Eggs, Wheat
All ingredients are individually packaged, but our central facilityis not certified allergen-free. Furthermore, ingredient contentsmay vary. Please check ingredient packaging forallergens and nutrition facts.If you have serious allergies, please use your best judgment orconsult a health professional to decide if our meals are safe foryou!
A note about serious food allergies
Garlic is beloved around the world for its perfect pungent goodness; sun-dried tomato is wonderfully tart, with a slight funk… bring those two forces of flavor and let them dress up a steak? You've got ambrosia and heaven combined on the plate.
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- 12oz.Sirloin Steaks
- 8oz.Carrot
- 1Yellow Onion
- 3⅗oz.Arborio Rice
- 2oz.Light Cream Cheese
- 2Tbsp.Sun-Dried Tomato Pesto
- 1fl. oz.Garlic Aioli
- ½oz.Grated Parmesan
- 2Tbsp.Panko Breadcrumbs
- 1tsp.Onion Salt
Due to our just-in-time sourcing model, we may have to send you asubstitute ingredient. Not to worry! We make sure every ingredientsent to you meets our high quality standards. We’ll keep youinformed should a switch occur, so please check the ingredientlabels in your meal bag.
Nutrition(per serving)yOkjXDqm
Calories
1010Carbohydrates
67gNet Carbs
62gFat
61gProtein
47gSodium
1790mg
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1Medium Non-Stick Pan
- 1Baking Sheet
- 2Medium Pots
- 1Mixing Bowl
- 1Medium Oven-Safe Casserole Dish
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
If using ribeye, follow same instructions as sirloin in Steps 1 and 4, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve.
If using chicken breasts, follow same instructions as sirloin in Steps 1 and 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
If using ahi tuna, follow same instructions as sirloin in Steps 1 and 4, cooking until tuna reaches minimum internal temperature, 4-5 minutes per side. Tuna is often enjoyed medium-rare (pink in the middle). For medium-rare, cook 1-2 minutes per side. Consuming raw or undercooked tuna may increase your risk for food-borne illness.
Roast Vegetables and Prepare Ingredients
Peel, trim, and cut carrot into 1/4" slices on an angle.
Halve and peel onion. Cut halves into 1/4" slices.Place onion on half of prepared baking sheet and toss with 1 tsp. olive oil. Spread into a single layer on their side. Place carrot in empty half and toss with 1 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer on their side.Roast in hot oven until carrot is tender, 18-20 minutes.While vegetables roast, combine sun-dried tomato pesto and garlic aioli in a mixing bowl. Set aside.Pat steaks dry.Start the Risotto
Place another medium pot over medium-high heat and add 2 tsp. olive oil.
Add rice to hot pot and stir occasionally until rice is lightly toasted and opaque, 1-2 minutes.Add onion salt and 1 cup boiling water from other medium pot to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.Finish the Risotto
Add 1/2 cup boiling water from other medium pot and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.
Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.Remove from burner. Stir in roasted onion, cream cheese and a pinch of salt and pepper until melted and combined.Cook the Steak
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes per side.Remove from burner. Remove steaks to a cutting board and rest, at least 3 minutes.While steaks rest, broil risotto.Broil Risotto and Finish Dish
Turn broiler on high. Let heat, 5 minutes.
Transfer risotto to prepared casserole dish. Top evenly with Parmesan, panko, and 2 tsp. olive oil.Place under hot broiler and cook until browned and crispy, 2-5 minutes.Don't text and broil! Keep an eye on the risotto as it may burn easily.Carefully remove from broiler.Plate dish as pictured on front of card, topping steak with garlic-tomato aioli. Bon appétit!
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