Pairs Perfectly with Francis Coppola Diamond Collection Chardonnay

Roasted Butternut Squash Risotto

with candied walnuts

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Tree Nuts

Vegetarian icon
A note about serious food allergies

There's an obscure phrase from a barely-watched TV show that comes to mind when pondering the ingredients of this dish: Winter is Coming. After all, creamy risotto is warming on those cold blustery nights (not to mention the work out you get from all that stirring). A smattering of sage gives it that winter-y feel, and a sweet topping of candied walnuts and butternut squash offers a treat after a long day of ice and snow. This risotto would be delicious in the summer months, too, but we've got a theme going here and we're going for it. Winter is here!

In Your Box (serves 2)

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

  • Calories
    677
  • Carbohydrates
    86g
  • Protein
    13g
  • Sodium
    1078mg

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Prepare Ingredients and Candy Walnuts
    1

    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. Transfer 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.

  • Step 2 - Roast the Butternut Squash
    2

    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. Spread into a single layer, and roast until tender, 28-32 minutes. While squash roasts, start risotto.

  • Step 3 - Start the Risotto
    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 until mostly evaporated, 1-2 minutes. Add 1 cup boiling broth to pot with rice. Rice should just be covered by broth. Stir constantly until nearly all broth is absorbed.

  • Step 4 - Finish the Risotto
    4

    Finish the Risotto

    Add ½ cup boiling broth and stir constantly until broth is nearly all absorbed. Repeat this process, stirring constantly, 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 pot from burner and stir in butter, cheese, and sage (to taste) (reserve a pinch for garnish). Season to taste with salt and pepper.

  • Step 5 - Finish the Dish
    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!