Butternut Squash, Fig, and Blue Cheese Risotto
Prep & Cook Time: 40-50 min.
Cook Within: 7 days
Difficulty Level: Intermediate
Spice Level: Not Spicy
Contains: Tree Nuts (Walnuts), Milk
Blue cheese is the James Brown of cheeses: hardest working cheese in the business, completely innovative, and so, so funky. (Does that make it the George Clinton of cheeses? Either way, we want the funk!) Mix that with the sweet, subtle soul of fig, like an Al Green or a Barry White and what do you have? A great FM channel in 1976 and this risotto: flavorful, delightful, and oh so funky. Get this dinner, and feel good.
In Your Box (serves 2)
- 12 oz. Cubed Butternut Squash
- ¾ cup Arborio Rice
- 1 Shallot
- 2 Tbsp. Fig Spread
- 4 tsp. Mirepoix Broth Concentrate
- 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.
Nutrition (per serving) A3KnYRO6
You Will Need
- Olive Oil
- 1 Medium Pot
- 1 Small Pot
- 1 Medium Oven-Safe 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
Customize It Instructions
Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using diced chicken breasts, pat dry and stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using ground turkey, break up until turkey reaches minimum internal temperature, 7-9 minutes. If using Italian sausage, remove from casing, if necessary. Break up until no pink remains and sausage reaches minimum internal temperature, 4-6 minutes. Add to risotto as desired.
Prepare the Ingredients
Peel and halve shallot. Cut into 1/4" slices.Mince garlic.
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 shallots to hot pan. Stir often until lightly browned, 3-4 minutes.Season with 1/4 tsp. salt and a pinch of pepper. Transfer pan to 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 butternut squash cooks, continue recipe.
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.
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.
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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