Sun-Dried Tomato Risotto with Steak
with Zucchini, Roma Tomato & Parmesan
- Milk
What’s not to love about risotto? It’s luxurious, comforting, and never fails to satisfy. With a reputation for being labor intensive—ours couldn’t be easier! This version begins as classic as can be, with rich veggie stock and the addition of sweet-tart sun-dried tomatoes. It’s finished with zesty spice-roasted zucchini, a perfect contrast to risotto’s creamy richness. For a finishing touch, everything receives a generous sprinkle of Parmesan.
Ingredients
2 unit
Veggie Stock Concentrate
12 ounce
Sirloin Steak
1 unit
Zucchini
4 ounce
Cream Sauce Base
(Contains: Milk)
2 clove
Garlic
3 tablespoon
Parmesan Cheese
(Contains: Milk)
¾ cup
Arborio Rice
1.5 ounce
Sun-Dried Tomatoes
1 unit
Tomato
⅓ tablespoon
Tuscan Heat Spice
1 unit
Shallot
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to middle position and preheat oven to 450 degrees.
In a medium pot, bring 5 cups water (8 cups for 4 servings) to a boil, then reduce to a low simmer. (You’ll use the hot water in Step 4.)
Wash and dry produce.
Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Halve, peel, and finely dice shallot. Peel and mince or grate garlic. Dice tomato. Finely chop sun-dried tomatoes.
Toss zucchini on a baking sheet with a drizzle of oil, ½ tsp Tuscan Heat Spice (1 tsp for 4 servings), salt, and pepper. (You’ll use more Tuscan Heat Spice later.) Roast on middle rack, tossing halfway through, until lightly browned and tender, 14-16 minutes.
While veggies roast, heat a drizzle of oil in a large pan over medium heat. Add shallot and cook until lightly browned and slightly softened, 3-4 minutes.
Add rice, garlic, diced tomato, and sun-dried tomatoes; cook, stirring often, until rice is translucent and garlic is fragrant, 1-2 minutes. Season with salt and pepper.
Add 1 cup hot water and stock concentrates to pan with rice mixture. Cook, stirring, until liquid has mostly absorbed. Repeat with remaining water—adding ½ cup at a time and stirring until liquid has absorbed—until rice is al dente and mixture is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less water.
Reduce heat to medium low. Stir in cream sauce base and ½ tsp Tuscan Heat Spice (1 tsp for 4 servings). Cook, stirring occasionally, until risotto has thickened and cream sauce has absorbed, 2-4 minutes. Season generously with salt and pepper.
Once risotto is done, remove from heat; stir in half the Parmesan and 1 TBSP butter (2 TBSP for 4 servings) until melted and combined. Taste and season with salt and pepper.
Stir in half the zucchini. Taste and season with salt and pepper if desired.
Divide risotto between plates. Top with remaining zucchini. Sprinkle with remaining Parmesan and serve.
