Meal Kit
Brussels Sprouts and Parmesan Risotto
with pecans
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Tree Nuts (Pecans), Milk
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Vegetarian
- Gluten-Smart
- Mediterranean
Chef
Scott Gorsky
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 8 oz. Brussels Sprouts
- ¾ cup Arborio Rice
- 1 Shallot
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1 oz. Grated Parmesan Cheese
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1 oz. Butter
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1 oz. Goat Cheese
- 1 fl. oz. White Cooking Wine
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½ oz. Roasted Pecan Pieces
- 2 tsp. Mirepoix Broth Concentrate
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) WPedob3k
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Calories710
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Carbohydrates77g
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Net Carbs72g
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Fat37g
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Protein16g
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Sodium1430mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Oven-Safe Non-Stick Pan
- 2 Medium Pots
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
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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Add protein to meal as desired.
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1 Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Peel and mince shallot. -
2 Cook the Brussels Sprouts and Pecans
Place a medium oven-safe non-stick pan over medium-high heat and add 2 Tbsp. olive oil. Add Brussels sprouts to hot pan and stir occasionally, 5 minutes.
Stir in pecans and a pinch of salt. Remove from burner. Transfer pan to hot oven.Roast until Brussels sprouts are tender and pecans are toasted, 5-7 minutes.Carefully remove from oven. Pan handle will be hot! Use an oven mitt. Cover and set aside.While Brussels sprouts and pecans roast, continue recipe. -
3 Start the Risotto
Place another medium pot over medium heat. Add butter to hot pot and stir occasionally until butter smells "nutty," turns golden, and brown flecks appear, 1-3 minutes.
Be alert: Browning happens quickly after butter stops sizzling. Add shallots and stir occasionally until softened, 2-3 minutes.Add rice and stir occasionally until rice is toasted and opaque, 1-2 minutes.Add wine and stir constantly until almost completely evaporated, 1-2 minutes. -
4 Finish the Risotto
Add mirepoix base and 1 cup boiling water from other pot to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.
Add 1/2 cup boiling water 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 Parmesan (reserve a pinch for garnish), 1/2 tsp. salt, and 1/4 tsp. pepper. -
5 Finish the Dish
Remove goat cheese from refrigerator.
Plate dish as pictured on front of card, topping risotto with Brussels sprouts and pecans and garnishing with goat cheese (crumbling, if needed) and remaining Parmesan. Bon appétit!
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