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
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Vegetarian
- GLUTEN-SMART
Chef
Nigel Palmer
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 12 oz. Cubed Butternut Squash
- ¾ cup Arborio Rice
- 1 Shallot
- 2 Tbsp. Fig Spread
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1 oz. Walnut Halves
- 4 tsp. Mirepoix Broth Concentrate
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⅗ oz. Butter
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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) zPak7yOv
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Calories730
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Carbohydrates109g
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Net Carbs103g
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Fat30g
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Protein12g
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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, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side. If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. If using scallops, pat dry. Cook until scallops reach minimum internal temperature, 1-2 minutes per side. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same. Add protein to meal 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 shallots to hot pan. Stir often until lightly browned, 3-4 minutes.Season with 1/4 tsp. salt and a pinch of pepper. Remove from burner. Transfer pan to hot oven and roast until tender, 8-12 minutes.Carefully remove from oven and gently stir in fig spread. Handle will be hot! Use an oven mitt.While butternut squash cooks, continue recipe. -
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 again 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 cheese (to taste). Bon appétit!
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