Ribeye Steak with Parmigiano Risotto & Arugula
with roasted cherry tomatoes, pistachios & parsley4.5(70)
Calories
:
933 kcalProtein
:
49.4g proteinTotal
:
40 minutesDifficulty
:
EasySpecial Ingredient
Allergens:
- Milk (including lactose)
- Noten
- Pistachenoten
- Selderij
- May contain traces of allergens
- Sesamzaad
- Noten
- Pinda's
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Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Ribeye steak
75 g
Risotto rice
½ piece
Garlic
190 g
Red cherry tomatoes
½ piece
Shallot
20 g
Arugula
¼ sachet(s)
Dried thyme
5 g
Fresh flat leaf parsley
(May be present: Selderij)
10 g
Parmigiano Reggiano DOP
(Contains: Milk (including lactose))
10 g
Pistachio nuts
(Contains: Noten, Pistachenoten May be present: Sesamzaad, Noten, Pinda's)
Not included in your delivery
300 milliliters
Low sodium vegetable stock
1.5 tablespoon
[Plant-based] butter
1 tablespoon
Olive oil
1 tablespoon
White wine vinegar
½ tablespoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3904 kJ
Calories933 kcal
Fat45.1 g
Saturated Fat18.6 g
Carbohydrate85.3 g
Sugar16.9 g
Dietary Fiber13.2 g
Protein49.4 g
Salt1.4 g
Potassium797.7 mg
Calcium53.2 mg
Iron1.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Dish
•Casserole
•Oven Dish
•Tall-Sided Pan
Cooking Steps
1
- Preheat the oven to 200°C and prepare the stock.
- Take the steak out of the fridge and allow to reach room temperature.
- Transfer the tomatoes, the thyme, the honey and half of the white wine vinegar to an oven dish.
- Drizzle with olive oil and season with salt and pepper, then toss well to combine. Roast in the oven for 20 - 25 minutes.
2
- Chop the shallot and crush or mince the garlic.
- Melt a knob of butter in a deep frying pan over medium-high heat. Fry the garlic and shallot for 2 minutes.
- Stir in the risotto rice and toast the grains for 1 minute, then deglaze with the rest of the white wine vinegar.
3
- Pour in a third of the stock and allow to slowly incorporate, stirring regularly.
- Repeat with the rest of the stock, adding it in two more batches.
- The risotto is done when the rice is soft but still al dente. This should take around 25 - 30 minutes.
- Add extra water and cook longer if you'd prefer the risotto to be less al dente.
4
- Heat a clean frying pan over high heat. Toast the pistachios until golden-brown, then remove from the pan and set aside.
- Melt a knob of butter in the same pan over high heat. When the pan is nice and hot, sear the steak for 1 - 2 minutes per side.
- Transfer the steak to an oven dish and roast for 6 - 8 minutes, or until cooked as preferred (see Tip).
Tip: If preferred, roast for 2 - 3 minutes for rare, or 4 - 6 for medium.
5
- Grate the cheese and chop the parsley.
- Stir a knob of butter and half of the cheese into the risotto.
- Season to taste with salt and pepper.
- Shortly before serving, slice the steak against the grain.
6
- Serve the arugula on deep plates. Top with the risotto, the roasted tomatoes and the steak.
- Drizzle over any residual cooking juices from the oven dishes.
- Garnish with the parsley, the pistachios and the rest of the cheese.
