XL Turkish-Spiced Rib-Eye Steak & Creamy Risotto
2x the portions for family dinner or leftovers
- Milk
- Eggs
This hearty crowd-pleaser feeds 2x the folks—perfect for a family dinner + leftovers! Arborio rice is toasted and slowly simmered, then finished with cream cheese, Vidalia onion paste, and butter for a rich, velvety risotto. Juicy chicken thighs, seasoned with a warm Turkish-inspired spice blend, is topped with cool tzatziki, while a crisp cucumber and tomato salad tossed in Greek vinaigrette and finished with briny feta adds bright, refreshing contrast.
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
1.5 ounce
Vidalia Onion Paste
32 ounce
Grass-Fed Rib-Eye Steak
2 tablespoon
Cream Cheese
(Contains: Milk)
3 ounce
Greek Vinaigrette
(Contains: Eggs, Milk)
1.5 cup
Arborio Rice
5 unit
Mushroom Stock Concentrate
4 unit
Tomato
¼ ounce
Parsley
1 tablespoon
Turkish Spice Blend
1 unit
Cucumber
4 ounce
Dairy-Free Tzatziki Sauce
Not included in your delivery
4 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
- In a large pot, bring 6 cups water (12 cups for 8 servings) to a boil. Remove from heat and set aside (you’ll use it in the next step).
- Wash and dry produce.
- Trim and quarter cucumber lengthwise; slice crosswise into ½-inch-thick pieces. Dice tomatoes into ½-inch pieces. Roughly chop parsley.
- Heat a drizzle of oil in a second large pot over medium heat. Add rice and cook, stirring frequently, until slightly fragrant and translucent, 1 minute.
- Carefully stir in reserved hot water and stock concentrates. Bring to a boil, then reduce heat to medium low. Simmer, stirring occasionally, until rice is tender and liquid has mostly absorbed, 18-22 minutes. TIP: Depending on your stove, you may need to increase the heat to achieve a steady simmer. If liquid evaporates before rice is tender, stir in a splash of plain water.
- Keep covered off heat until ready to finish the risotto in Step 5.
- While rice cooks, in a medium bowl, combine cucumber, tomatoes, vinaigrette, a drizzle of olive oil, salt, and pepper.
- Refrigerate until ready to serve.
- Pat chicken* dry with paper towels and season all over with Turkish Spice Blend, salt, and pepper.
- Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 4-6 minutes per side.
- To pot with cooked rice, stir in cream cheese, Vidalia onion paste, half the parsley, and 2 TBSP butter (4 TBSP for 8 servings). Taste and season with salt (we used 1 tsp; 2 tsp for 8) and pepper. TIP: If risotto seems too thick, stir in another splash of plain water.
- Divide risotto, chicken, and salad between plates or serve everything family style. Top chicken with tzatziki and remaining parsley. Sprinkle feta over salad.
