Meal Kit
Sweet & Savory Roasted Butternut Squash Risotto
with candied walnuts
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Tree Nuts (Walnuts), Milk
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Vegetarian
Chef
David Padilla
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 are yet to come.
In Your Box (serves 2)
- 8 oz. Butternut Squash, Cubed
- ¾ cup Arborio Rice
- 2 oz. White Cooking Wine
- 1 Shallot
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1 oz. Walnut Halves
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1 oz. Butter
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1 oz. Grated Romano Cheese
- 0.46 oz. Brown Sugar
- 2 tsp. Mirepoix Broth Concentrate
- 1 Sage Sprig
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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Calories680
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Carbohydrates89g
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Net Carbs81g
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Fat30g
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Protein12g
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Sodium1170mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Medium Pots
- 1 Baking Sheet
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! Cook protein in a medium non-stick pan over medium-high heat with 1 tsp. olive oil. If using shrimp, pat dry and cook until opaque and shrimp reach minimum internal temperature, 2-3 minutes per side. If using steak strips or flank steak, separate into a single layer and pat dry. Stir occasionally until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes. If using whole chicken breasts, pat dry, and, on a separate cutting board, cut into 1” pieces. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Add to risotto as desired.
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1 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, 1/4 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
Stem and mince sage.
Peel and mince shallot.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. -
3 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. -
4 Finish the Risotto
Add 1/2 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 water left.Remove from burner and stir in butter, cheese, sage (to taste, reserving a pinch for garnish), 1/4 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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