Name: Ribeye Steak with Parmigiano Risotto & Arugula with roasted cherry tomatoes, pistachios & parsley
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 1 piece Ribeye steak; 150 g Risotto rice; 1 piece Garlic; 375 g Red cherry tomatoes; 1 piece Shallot; 40 g Arugula; ½ sachet(s) Dried thyme; 10 g Fresh flat leaf parsley; 20 g Parmigiano Reggiano DOP; 20 g Pistachio nuts; 600 milliliters Low sodium vegetable stock; 3 tablespoon [Plant-based] butter; 2 tablespoon Olive oil; 2 tablespoon White wine vinegar; 1 tablespoon Honey [or plant-based alternative]; to taste Salt and pepper

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Recipes

Ribeye Steak with Parmigiano Risotto & Arugula

with roasted cherry tomatoes, pistachios & parsley

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Ribeye steak is prized for its marbling - the streaks of fat that melt as it cooks - making this cut of meat extra juicy and tender.

Allergens:

Melk (inclusief lactose)

•Noten

•Pistachenoten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total40 minutes

Cooking Time40 minutes

DifficultyEasy

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: Melk (inclusief 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

Fat44.9 g

Saturated Fat18.4 g

Carbohydrate80.7 g

Sugar16.7 g

Dietary Fiber13.2 g

Protein49.9 g

Salt1.3 g

Potassium87.1 mg

Calcium40.1 mg

Iron1 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

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.

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.

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.

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.

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.

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.