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
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.
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
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.
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.
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.
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.
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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