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
The winter bluster is here and with it the comfort food that gets us all through. This risotto brings a toasty delight, for those evenings where the chill is just too much. 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
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
Meat lovers! If using bacon, line a plate with a paper towel. Place a medium non-stick pan over medium heat and add bacon to hot pan. Flip occasionally until crisp and bacon reaches a minimum internal temperature of 145 degrees, 6-8 minutes. Transfer to towel-lined plate to remove excess oil. Add to recipe as desired. If using steak strips, separate into a single layer, pat dry, and season with ¼ tsp. salt and a pinch of pepper. Cook in a large non-stick pan over medium-high heat, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. If using diced chicken, pat dry and season with ¼ tsp. salt and a pinch of pepper. Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
Roast the Butternut Squash
Halve any large butternut squash pieces to roughly match smaller pieces.
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 2 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, rice, and shallot. Stir often 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 from other medium pot 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 from other medium pot 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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