Fall Risotto

with roasted butternut squash, shallot, and walnuts

Prep & Cook Time: 40-50 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Tree Nuts

Calories Conscious
Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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 you!
A note about serious food allergies

As satisfying, stick-to-your-ribs meals go, you just can't beat risotto. This creamy dish of Italian-style rice is chock-full of autumnal goodness like roasted butternut squash, shallot, and kale. Finished with Parmesan cheese and walnuts, this is a hearty, low-calorie vegetarian dish you can savor.

In Your Box (serves 2)

  • 1 Shallot
  • 6 oz. Butternut Squash, Cubed
  • 3 oz. Kale
  • 3 Thyme Sprigs
  • ¾ cup Arborio Rice
  • 3 fl. oz. White Cooking Wine
  • Info
    2 oz. Grated Parmesan Cheese
  • Info
    0.9 oz. Butter
  • Info
    ½ oz. Walnut Halves

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)

  • Calories
    620
  • Carbohydrates
    73g
  • Fat
    24g
  • Protein
    15g
  • Sodium
    1231mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 2 Medium Pots
  • 1 Baking Sheet

Before You Cook

  • 1

    Roast the Shallot and Squash

    Peel and halve shallot. Cut into ¼" slices. Place shallot slices and butternut squash onto prepared baking sheet, drizzle with 2 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Toss to coat, spread into a single layer, and roast until golden brown and tender, 18-22 minutes. Remove from oven and set aside. While vegetables roast, prepare ingredients.

  • 2

    Prepare the Ingredients

    Stem kale and coarsely chop. Stem and coarsely chop thyme.

  • 3

    Begin the Risotto

    Place another medium pot over medium heat. Add 2 tsp. olive oil and Arborio rice to hot pot and and toast 1 minute, stirring constantly. Add white cooking wine and cook until completely absorbed, 1-2 minutes. Add 1 cup hot water from boiling pot and a pinch of salt and pepper. Cook, stirring constantly, until water has been absorbed. Continue adding water in ½ cup increments, stirring constantly, until consistency is creamy and rice is tender, 23-25 minutes.

  • 4

    Add the Kale

    Once risotto is tender, add kale and ¼ cup water. Cook, stirring, until kale is tender, 3-4 minutes. Total water added should be about 3 cups.

  • 5

    Finish the Risotto

    Add Parmesan cheese, thyme, and butter to risotto. Stir to combine, and season with a pinch of salt and pepper to taste.

  • 6

    Plate the Dish

    Spoon risotto into a bowl and top with butternut squash and shallot slices. Sprinkle with walnut halves and serve.

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