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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Layers of textures and flavors in this dish. The soft and sweet butternut squash pairs perfectly with the crispy and salty prosciutto in this creamy bowl of risotto.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Stem kale and coarsely chop.
Zest lemon, halve, and juice.Stem sage.
Roast the Butternut Squash
Halve any large butternut squash pieces to roughly match smaller pieces.
Place butternut squash on prepared baking sheet and toss with 1 tsp. olive oil and a pinch of salt. Massage oil and salt into butternut squash. Spread into an even layer.Roast in hot oven until tender, 15-20 minutes.While butternut squash roasts, continue recipe.
Crisp Prosciutto and Sage and Wilt Kale
Line two plates with paper towels.
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.Remove prosciutto from refrigerator. Working in batches, add prosciutto to hot pan in a single layer. Stir occasionally until crispy, 1-2 minutes per side.Transfer prosciutto to one towel-lined plate. Let cool. Keep pan over medium-high heat.Add sage to hot pan and stir occasionally until crispy, 1-2 minutes per side.Transfer sage to second towel-lined plate. Let cool. Keep pan over medium-high heat.Add kale to hot pan and stir occasionally until wilted, 1-2 minutes.Remove from burner.Once cool enough to handle, break prosciutto and sage into smaller pieces.
Start the Risotto
Place a medium pot over medium heat. Add 1 tsp. olive oil and rice to hot pot and stir occasionally until toasted, 1-2 minutes.
Add 1 cup boiling water from small pot and vegetable base to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.Add 1/2 cup boiling water and stir often again until water is nearly all absorbed. Repeat this process, stirring often, 18-20 minutes.Taste risotto as you cook, checking for tenderness. When rice has no more "bite" or crunch, it's done. There may be water left.Remove from burner.
Finish Risotto and Finish Dish
Stir in cream cheese, sage (to taste; reserve a pinch for garnish), wilted kale, garlic salt, Parmesan, a pinch of pepper, 1 tsp. lemon juice (add more to taste, if desired), 1 tsp. lemon zest, roasted butternut squash, and half the prosciutto (reserve remaining for garnish).
Remove from burner.Plate dish as pictured on front of card, garnishing risotto with remaining sage and remaining prosciutto. Bon appétit!
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