Meal Kit
Prosciutto Ratatouille Risotto
with Parmesan and roasted tomatoes
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk
Chef
Patrick Le Beau
We know what you're thinking, and it probably is something along the lines of “cartoon rat.” Well, that cartoon rat's name meant something! It meant the stirring and stewing of vegetables in a classic French Provençal way: shallot, zucchini, and red bell pepper, all bringing out their natural freshness and perfect flavor atop creamy risotto. Add some prosciutto, and you've got a meal beyond any rat's cooking ability, we don't care what the movies say.
In Your Box (serves 2)
- 1 Red Bell Pepper
- 1 Zucchini
- ¾ cup Arborio Rice
- 2 oz. Prosciutto
- 1 Shallot
- 1 oz. Roasted Red Tomatoes
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1 oz. Butter
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4 tsp. Chicken Demi-Glace Concentrate
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½ oz. Grated Parmesan Cheese
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) Mqg54G3n
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Calories630
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Carbohydrates79g
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Net Carbs75g
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Fat27g
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Protein18g
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Sodium1160mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Large Non-Stick Pan
- 1 Medium Pot
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
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1 Prepare the Ingredients
Stem, seed, remove ribs, and cut bell pepper into 1/4" dice.
Trim zucchini ends, quarter lengthwise, and cut into 1/4" slices.Coarsely chop tomatoes.Peel and mince shallot. -
2 Make the Risotto
Place a medium pot over medium heat and add 2 tsp. olive oil. Add shallots, tomatoes, and rice to hot pot and stir occasionally until rice is toasted, 3-4 minutes.
Add 1 cup boiling water from small pot and demi-glace 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 from small 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. -
3 Crisp the Prosciutto
Remove prosciutto from refrigerator. Line a plate with a paper towel.
Place a large non-stick pan over medium heat and add 1/2 tsp. olive oil. Working in batches, add prosciutto to hot pan in a single layer. Cook until crispy, 1-2 minutes per side.Remove from burner. Transfer prosciutto to towel-lined plate. Once cool enough to handle, break into bite-sized pieces. Reserve pan; no need to wipe clean. -
4 Cook the Vegetables
Return pan used to crisp prosciutto to medium-high heat and add 1 tsp. olive oil.
Add bell peppers and zucchini to hot pan. Cook undisturbed until beginning to brown, 3-4 minutes.Season with a pinch of salt and pepper and stir occasionally until browned and tender, 5-8 minutes.Remove from burner. -
5 Finish the Dish
Stir vegetables, half the cheese (reserve remaining for garnish), and butter into pot with risotto until combined.
Plate dish as pictured on front of card, topping risotto with crispy prosciutto and remaining cheese. Bon appétit!
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