Meal Kit
Butternut Squash, Fig, and Blue Cheese Risotto
with walnuts
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Tree Nuts (Walnuts), Milk
- Vegetarian
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Chef
Nigel Palmer
In Your Box (serves 2)
- 12 oz. Cubed Butternut Squash
- ¾ cup Arborio Rice
- 1 Shallot
- 2 Tbsp. Fig Spread
- 1 oz. Walnut Halves
- 4 tsp. Mirepoix Broth Concentrate
- ⅗ oz. Butter
- ½ oz. Blue Cheese Crumbles
- 2 Garlic Cloves
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.
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Nutrition (per serving)
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Calories720
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Carbohydrates105g
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Net Carbs96g
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Fat31g
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Protein13g
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Sodium1680mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Small Pot
- 1 Medium Oven-Safe Non-Stick Pan
Before You Cook
Cooking Guidelines
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
Customize It Instructions
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Meatlovers! If using protein, pat dry and cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using whole chicken breasts, on a separate cutting board, cut into 1” dice. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using steak strips, coarsely chop. Stir occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. If using salmon, cook, skin-side up first, until fish reaches minimum internal temperature, 4-6 minutes per side. If using Impossible burger, break up burger until heated through, 4-6 minutes. Add to risotto as desired.
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1 Prepare the Ingredients
Peel and halve shallot. Cut into 1/4" slices.
Mince garlic. -
2 Cook the Butternut Squash
Halve any large butternut squash pieces to roughly match smaller pieces.
Place a medium oven-safe non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add butternut squash and shallot to hot pan. Stir often until lightly browned, 3-4 minutes.Season with 1/4 tsp. salt and a pinch of pepper. Place pan in hot oven and roast until tender, 8-12 minutes.Carefully, remove from oven and gently stir in fig spread. Be careful! Handle will be hot.While squash cooks, start risotto. -
3 Start the Risotto
Place a medium pot over medium-high heat and add 2 tsp. olive oil.
Add rice to hot pot and stir occasionally until toasted, 1-2 minutes.Add garlic and a pinch of salt. Stir constantly until aromatic, 30-60 seconds. -
4 Finish the Risotto
Add 1 cup boiling water from small pot and mirepoix 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 from small pot and stir often until nearly all water is 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. Stir in butter, 1/2 tsp. salt, and a pinch of pepper until combined. -
5 Finish the Dish
Plate dish as pictured on front of card, topping risotto with butternut squash, walnuts, and blue cheese (to taste). Bon appétit!
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