Meal Kit
Roasted Root (Vegetables) Risotto
with butternut squash and beets
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Tree Nuts (Pecans), Milk
- Calorie-Conscious
- Vegetarian
- Gluten-Smart
- Mediterranean
Chef
David Welch
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 4 fl. oz. Cream Sauce Base
- 8 oz. Cubed Butternut Squash
- 4 oz. Red Beet
- 3⅗ oz. Arborio Rice
- 1 oz. Basil Pesto
- 1 oz. Shredded Parmesan Cheese
- 1 oz. Creme Fraiche
- ½ oz. Roasted Pecan Pieces
- 2 tsp. Vegetable Base
- 2 Garlic Cloves
- 3 Thyme Sprigs
- ½ tsp. Lemon N Herb Seasoning
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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Calories620
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Carbohydrates67g
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Net Carbs62g
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Fat34g
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Protein13g
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Sodium1370mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 2 Medium Pots
- 1 Peeler
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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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Add protein to meal as desired.
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1 Prepare the Ingredients
Coarsely chop pecans.
Stem and coarsely chop thyme.Mince garlic.Trim ends off beet, peel, and cut into 1/4" dice.Tip: Beets are delicious, but tend to stain. Save beets for the end when preparing ingredients, and clean your cutting board after preparing. -
2 Roast the Vegetables
Halve any large butternut squash pieces to roughly match smaller pieces.
Place butternut squash and beets on prepared baking sheet. Toss with 1 Tbsp. olive oil, 1/4 tsp. salt, a pinch of pepper, and thyme. Spread into a single layer.Roast in hot oven until vegetables are tender, 25-30 minutes, tossing once halfway through.Carefully remove from oven.While vegetables roast, continue recipe. -
3 Toast the Rice
Place another medium pot over medium-high heat and add 2 tsp. olive oil.
Add rice and garlic to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes. -
4 Start the Risotto
Add 1 cup boiling water from other pot and vegetable base to hot pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.
Add 1/2 cup boiling water and stir often again until nearly all water is 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 water left. -
5 Finish Risotto and Finish Dish
Add 1/4 tsp. salt, creme fraiche, cream base, and lemon n herb seasoning to hot pot. Stir occasionally until combined and risotto is slightly thickened, 1-2 minutes.
If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping risotto with vegetables. Garnish with pesto, cheese, and pecans. Bon appétit!
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