Chopped & Ready
Quick Butternut Squash Risotto
with leeks and white cheddar
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
- Calorie-Conscious
- Vegetarian
Chef
David Welch
Hoping to whip up a speedy meal for your family with zero slicing and dicing? You’ve come to the right place! Home Chef’s Chopped and Ready meals require no cutting board and no oven. These scrumptious and satisfying meals will fly from stovetop to dinner table in under 20 minutes, minimizing prep and clean-up while maximizing your time with loved ones.
In Your Box (serves 4)
- 16 oz. Cooked White Rice
- 8 fl. oz. Cream Sauce Base
- 12 oz. Cubed Butternut Squash
- 2 oz. Leeks
- 2 oz. Shredded White Cheddar Cheese
- 2 oz. Baby Arugula
- 1 oz. Balsamic Vinaigrette
- 1 oz. Cream Cheese
- ⅘ oz. Lemon Garlic Butter
- ¼ cup Italian Panko Blend
- 1 tsp. Lemon N Herb Seasoning
- 1 tsp. Garlic Salt
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)
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Calories460
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Carbohydrates48g
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Net Carbs44g
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Fat25g
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Protein10g
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Sodium1290mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
- 1 Microwave
- 1 Microwave-Safe Plate
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.
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If using chicken cutlets, pat dry. Cook until chicken reaches minimum internal temperature, 3-5 minutes per side. Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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Add protein to meal as desired.
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1 Cook the Butternut Squash
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add butternut squash, half the garlic salt (reserve remaining for rice), and 1/4 cup water to hot pan. Cover and stir occasionally until water is almost completely evaporated, 7-9 minutes. -
2 Add the Sauce
Uncover and add 2 tsp. olive oil, leeks, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until combined and butternut squash is tender, 1-2 minutes.
Add cream base, cream cheese, lemon n herb seasoning, butter, shredded cheese, 1/4 tsp. salt, and a pinch of pepper. Stir to combine and bring to a simmer. -
3 Add the Rice
While butternut squash mixture comes to a simmer, carefully massage rice in bag to break up any clumps. Remove rice from packaging.
Once simmering, add rice and remaining garlic salt to hot pan. Stir occasionally until combined and rice is heated through, 3-5 minutes.Remove from burner.While rice mixture cooks, continue recipe. -
4 Toast Panko, Dress Arugula, and Finish Dish
Combine panko and 1 tsp. olive oil on a microwave-safe plate and spread into a single layer.
Microwave until golden-brown and toasted, 1-2 minutes, stirring once halfway through.While panko toasts, in a mixing bowl, combine arugula and balsamic vinaigrette.Carefully remove panko from microwave.Plate dish as pictured on front of card, topping risotto with arugula. Garnish with toasted panko. Bon appétit!
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