Ribeye Steak with Parmigiano Risotto & Arugula
with roasted cherry tomatoes, pistachios & parsley
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The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
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 (see Tip).
Tip: If preferred, roast for 2 - 3 minutes for rare, or 4 - 6 for medium.
- 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.
