All ingredients are individually packaged, but our central facility
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
Rich, creamy risotto is a classic candidate for the French onion treatment: the slightly sweet but totally awesomely onion-y flavor that we all know and love so well. We also add in the sweet butternut, a different category of sweet, and two types of cheese (including the tangy good creamy goat cheese), and even the funky mushrooms. French onion forever!
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
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
Cut mushrooms into 1/4" slices.Halve any large butternut squash pieces to roughly match smaller pieces.Trim and thinly slice green onions on an angle, keeping white and green portions separate.[PIC: mushrooms, buttternut, green onions two piles]
Roast the Butternut Squash
Place butternut squash on prepared baking sheet and toss with 1 tsp. olive oil. Massage oil into squash.
Spread into a single layer. Roast in hot oven until tender, 18-22 minutes.[Pic: butternut! on a baking sheet!]
Cook Mushroom and Start Risotto
Place another medium pot over medium-high heat and add 1 Tbsp. olive oil.
Add mushrooms and white portions of green onions to hot pot. Stir occasionally until browned and tender, 3-4 minutes.Add rice and stir constantly until rice becomes lightly toasted and opaque, 1-2 minutes.[PIC: mushrooms and rice in poit]
Finish the Risotto
Add 1 cup boiling water, from other medium 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 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, half the Parmesan (reserve remaining for garnish), onion jam, 1/2 tsp. salt, and 1/4 tsp. pepper until combined.[PIC; stiurring in ye onion jam to creamy risotto]
Finish the Dish
Plate dish as pictured on front of card, topping risotto with butternut squash, remaining Parmesan, goat cheese (crumbling if needed), crispy onions, and green portions of green onions. Bon appétit!
PLEASE TEST FOR SEASONING/PROVIDE TASTER FOR CHEF DURING WRITE
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