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Seared Steak

Seared Steak with Butternut Squash Risotto and Parmesan

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Recipe Details

Story

Our tried-and-true method for this creamy fall risotto skips the constant stir, stir, stir for fantastic results with way less effort. We fold butternut squash and spinach into the Arborio rice, then finish with butter and Parmesan. Add the thyme-seared steak and you’ve got a dinner that’s easy and classy.

Tags

  • Stovetop Only

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 780
  • Protein 43g
  • Total Carb 73g
  • Total Fat 32g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • chicken stock
    1 container
    chicken stock
  • butternut squash
    8 ounces
    butternut squash
  • garlic
    1 clove
    garlic
  • thyme
    1/8 ounce
    thyme
  • baby spinach
    3 ounces
    baby spinach
  • unsalted butter
    3 packets
    unsalted butter
  • Arborio rice
    3/4 cup
    Arborio rice
  • white wine
    1/3 cup
    white wine
  • shaved Parmesan cheese
    1 ounce
    shaved Parmesan cheese
  • steaks
    2
    steaks

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 2 8" medium pots, 1 with lid
  • 10" medium pan

Cooking Steps

  1. Warm stock

    Warm stock

    In a medium pot, combine chicken stock and 1½ cups water and bring to a boil over medium-high heat. Remove pot from heat and cover to keep warm until Step 4.

  2. Prepare ingredients

    Prepare ingredients

    While stock warms, rinse all produce. Cut butternut squash cubes to ¼-inch pieces, if needed. Thinly slice garlic. Set half of whole thyme sprigs aside for searing steaks. Strip leaves of remaining thyme sprigs, discarding stems—this is a great task for your dinner date—then mince. Pat spinach dry with paper towel.

  3. Sauté squash and toast rice

    Sauté squash and toast rice

    Heat 2 packets butter in a separate medium pot over medium-high heat. When butter is foamy, add squash and garlic; sauté, stirring, until beginning to soften, 2-3 minutes. Add rice and cook, stirring frequently, until toasted and translucent, 2-3 minutes. Reduce heat to medium, add white wine and ¼ teaspoon salt, and simmer until liquid is mostly absorbed, 1-2 minutes.

  4. Simmer squash risotto

    Simmer squash risotto

    Add warmed stock to pot with rice. Increase heat to high and bring to a boil, then reduce heat to medium low and simmer, stirring occasionally and mashing squash with a spoon, until liquid is mostly absorbed and rice is tender, 18-22 minutes (move on to Step 5, but don't forget to come back!). Then, stir in spinach, remaining butter, half of Parmesan, ½ teaspoon salt, and pepper as desired to combine (your date can do this part). Remove pot from heat.

  5. Sear steaks

    Sear steaks

    While risotto simmers, pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat ½ tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add steaks and whole thyme sprigs to pan and sear until steaks are browned and medium rare, 3-5 minutes per side. Remove pan from heat and remove and discard whole thyme sprigs. Transfer steaks to a plate and set aside to rest, 5 minutes.

  6. Plate steak and squash risotto

    Plate steak and squash risotto

    Cut steaks against the grain into ¼-inch slices. Divide butternut squash risotto between serving plates. Top with sliced steak. Garnish with minced thyme, remaining Parmesan, and pepper as desired. Dig in!

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