French Onion Butternut Squash Risotto
with goat cheese and mushrooms
Prep & Cook Time: 35-45 min.
Difficulty Level: Intermediate
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
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!
In Your Box (serves 2)
- 8 oz. Cubed Butternut Squash
- ¾ cup Arborio Rice
- 4 oz. Cremini Mushrooms
- 2 oz. Caramelized Onion Jam
- 2 Green Onions
- 4 tsp. Mirepoix Broth Concentrate
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) VPrrKWPR
You Will Need
- Olive Oil
- Cooking Spray
- 1 Baking Sheet
- 2 Medium Pots
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 whole chicken breasts, pat dry and, on a separate cutting board, cut into 1” dice. Add 1 tsp. olive oil and chicken to a hot medium non-stick pan over medium heat and stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Add to risotto as desired.
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.
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.While butternut squash roasts, cook risotto.
Cook Mushrooms 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 is lightly toasted, 1-2 minutes.
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.
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!
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