Express
Butternut Squash and Spinach Risotto
with walnuts and Parmesan
Prep & Cook Time: 15-20 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Tree Nuts (Walnuts), Milk
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Under %{max_calories} caloriesVegetarian
- Gluten-Smart
Chef
Jimmy Shay
Hoping to whip up a speedy meal for your family with zero slicing and dicing? You’ve come to the right place! Home Chef’s Chopped and Ready meals require no cutting board and no oven. These scrumptious and satisfying meals will fly from stovetop to dinner table in under 20 minutes, minimizing prep and clean-up while maximizing your time with loved ones.
In Your Box (serves 4)
- 16 oz. Cooked White Rice
- 16 oz. Cubed Butternut Squash
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8 fl. oz. Cream Sauce Base
- 5 oz. Baby Spinach
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2 oz. Shredded Parmesan Cheese
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1⅗ oz. Tuscan Herb Butter
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1 oz. Walnut Halves
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1 oz. Shredded Asiago Cheese
- 1 tsp. Garlic and Parsley Seasoning
- 1 tsp. Garlic Salt
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) 4PXnK1Om
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Calories500
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Carbohydrates47g
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Net Carbs42g
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Fat29g
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Protein14g
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Sodium1030mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Medium Pot
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 salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 3-4 minutes per side.
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Add protein to meal as desired.
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1 Cook the Butternut Squash
Place a medium non-stick pan over medium heat and add 4 tsp. olive oil.
Add butternut squash, 1/4 tsp. salt, a pinch of pepper, and 1/4 cup water to hot pan. Cover and stir occasionally until tender and slightly browned, 8-12 minutes.If pan is dry, add additional water, 1 Tbsp. at a time, as needed. -
2 Add the Spinach and Butter
Add spinach to hot pan.
Stir occasionally until spinach is wilted, 2-3 minutes.Stir in butter (to taste) and garlic and parsley seasoning until combined, 1-2 minutes.Remove from burner.While vegetables cook, continue recipe. -
3 Start the Risotto
Place a medium pot over medium heat.
Add 1/2 cup water, cream base, and garlic salt to hot pot. Stir to combine and bring to a simmer. -
4 Finish Risotto and Finish Dish
Once simmering, add rice, Asiago, and half the Parmesan (reserve remaining for garnish) to hot pot.
Stir occasionally until cheese is melted and risotto has slightly thickened, 3-5 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 all over with walnuts and remaining Parmesan. Bon appétit!
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