Roasted Butternut Squash Risotto

with candied walnuts

Prep & Cook Time: 40-50 min.

Cook Within: 7 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Tree Nuts

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

All the hallmarks of summer may be here: the days are getting hotter and hotter and the sun is staying in the sky later and later. That doesn't mean, however, that we're done with warm comfort food. This risotto brings a toasty delight, for those evenings where spring hasn't quite sprung. Candied walnuts and butternut squash topping creamy richness reminds us that sweeter days yet to come.

In Your Box (serves 2)

  • 2 tsp. Mirepoix Base
  • 1 Sage Sprig
  • 8 oz. Butternut Squash, Cubed
  • 1 Shallot
  • ½ oz. Light Brown Sugar
  • Info
    1 oz. Walnut Halves
  • ¾ cup Arborio Rice
  • 3 fl. oz. White Cooking Wine
  • Info
    1 oz. Butter
  • Info
    1 oz. Pecorino Cheese

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
    697
  • Carbohydrates
    91g
  • Fat
    30g
  • Protein
    10g
  • Sodium
    1381mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    Roast the Butternut Squash

    Place butternut squash on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into squash. Spread into a single layer. Roast in hot oven until tender, 26-30 minutes. While squash roasts, prepare ingredients.

  • 2

    Prepare Ingredients and Candy Walnuts

    Peel and mince shallot. Stem and mince sage.
    Place another medium pot over medium-high heat. Add brown sugar and 1 Tbsp. water to hot pot. Stir until sugar is dissolved, 1-2 minutes. Add walnuts. Once water starts bubbling, stir often until syrup forms and walnuts are coated and glazed, 1-2 minutes. Carefully, transfer walnuts to a plate. Spread into a single layer and let cool. Hot nut alert! Walnuts will be very hot. Reserve pot; no need to wipe clean.

  • 3

    Start the Risotto

    Return pot used to candy walnuts to medium-high heat. Add 1 tsp. olive oil, Arborio rice, and shallot and cook until aromatic, 1-2 minutes. Add white wine and stir, scraping bottom of pot, until mostly evaporated, 1-2 minutes. Add 1 cup boiling water and mirepoix base to pot with rice. Rice should just be covered by broth. Stir often until nearly all broth is absorbed.

  • 4

    Finish the Risotto

    Add ½ cup boiling water and stir often again until broth is nearly all 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 broth left. Remove from burner and stir in butter, cheese, sage (to taste, reserving a pinch for garnish), ¼ tsp. salt, and a pinch of pepper.

  • 5

    Finish the Dish

    Stir butternut squash into risotto. Plate dish as pictured on front of card, garnishing with candied walnuts and reserved sage. Bon appétit!

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