Spinach Risotto with Parsnip Chips: Blue Apron Meal Delivery

Spinach Risotto with Parsnip Chips: Blue Apron Meal Delivery

I think it’s fair to say that everybody loves food and getting packages – and it this post you can find out how to get both, all while sitting on your couch in your pajamas. Intrigued? So was I! Let me introduce you to Blue Apron, a make it yourself meal delivery service. (Disclaimer – They haven’t sponsored me in any way, but I think they have a great concept and I wanted to share!)

They have two sizes of plans – one for two people and one for four and each box includes three meals per week for that number of people. The box includes (almost everything) you need to make delicious meals for yourself and your loved ones! Your box comes weekly but you can skip weeks as needed – for the small box this is about $60/week. We are on to the fun stuff but stay tuned till the end of this post to snag a free box for yourself!

Fresh Ingredients Rice and Spinach

 

The recipe I’ve chosen to share with you lovely people is for a Spinach, Parmesan Risotto with Parsnip Chips. This is something I would never have even attempted by myself but Blue Apron has made it so easy!

The recipe calls for:

-1 Cup Arborio Rice

-7 oz. Parsnip (Half grated, half in ribbons)

-6 oz. Spinach

-3 ½ C Water

-3 Cloves Garlic

-1 Yellow Onion

-1 bunch Sage

-2 Tbls. Mascarpone Cheese

-1/3 C. Grated Parmesan Cheese

Blue Apron

The recipe starts with wilting your spinach which goes much more smoothly than I had anticipated! Once this is complete you remove the spinach and add olive oil, garlic, and onions to the same pot. I used about ¼ the recommended onions and I found that to be plenty but you can decide based on your own preferences. Let these ingredients cook for a few minutes and while you are waiting you can chop up your spinach.

SpinachSauted GarlicChooped Spinach

After the ingredients in your pot are softened you add your rice and cook it a few minutes to toast. Then add ½ the parsnip – grated as well as 3 ½ cups of water. Then you just let it simmer for about 15 minutes, or until all the liquid is absorbed.

Easy risottoFast Risotto

While the risotto simmers add some oil to a hot pan and add your ribboned parsnip to make chips. This part was the most difficult for us as we found that the edges cooked faster than the center. We were never able to achieve the gorgeous orange color featured on the recipe card – but they tasted delicious all the same!

DIY ChipsQuick and Easy Risotto

Look at this gorgeous food! As someone who made tacos for dinner every day last September this is a great improvement! I’ve been saving all my recipe cards so I can re-create these recipes but if you want to find this recipe – or more from Blue Apron you can find them on their website!

Blue Apron Fresh Meal Delivery Easy Risotto

Now – on to the fun part!  I’ve decided to share a meal with one of my lovely readers! You will get an email from me with a link to get a free box that includes three meals for two people! This is US only, unfortunately Blue Apron doesn’t deliver outside the US. The winner will be selected on January 30th and I will let you know via email so double check that spelling!

 

a Rafflecopter giveaway

Thank you for reading and best of luck!

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This post is not sponsored any way and is in no way affiliated with Blue Apron.

9 Comments

  1. January 25, 2016 / 8:14 pm

    Ah it looks delicious! I love risotto x

    • Abby
      January 26, 2016 / 5:50 am

      Thank you!

  2. Ellen sanders-noonan
    January 25, 2016 / 8:22 pm

    Lovely photos as always, Abby! I secretly hope you’ll consider photography as part of your career someday, xoxo Ellen

    • Abby
      January 26, 2016 / 5:50 am

      Thank you! <3 (Secretly I hope so too!)

    • Abby
      January 26, 2016 / 5:51 am

      Thank you! It was great! (Although I might leave out the sage next time.)

  3. carmen quinones
    January 26, 2016 / 3:07 am

    What a great recipe.

    • Abby
      January 26, 2016 / 5:52 am

      Glad you enjoyed it!

  4. Lindsey Lemons
    January 26, 2016 / 6:32 pm

    Wow! That risotto sounds FABULOUS! Definitely a MUST try!!

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