Meal Kit
Butternut Squash, Fig, and Blue Cheese Risotto
with 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
Nigel Palmer
Blue cheese is the James Brown of cheeses: hardest working cheese in the business, completely innovative, and so, so funky. (Does that make it the George Clinton of cheeses? Either way, we want the funk!) Mix that with the sweet, subtle soul of fig, like an Al Green or a Barry White and what do you have? A great FM channel in 1976 and this risotto: flavorful, delightful, and oh so funky. Get this dinner, and feel good.
In Your Box (serves 2)
- 12 oz. Cubed Butternut Squash
- ¾ cup Arborio Rice
- 1 Shallot
- 2 Tbsp. Fig Spread
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1 oz. Blue Cheese Crumbles
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1 oz. Walnut Halves
- 4 tsp. Mirepoix Broth Concentrate
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⅗ oz. Butter
- 2 Garlic Cloves
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) WPeaawPk
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Calories750
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Carbohydrates105g
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Net Carbs97g
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Fat33g
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Protein14g
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Sodium1620mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Small Pot
- 1 Medium Oven-Safe Non-Stick Pan
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 adding protein, cook with 1 tsp. olive oil in a large non-stick pan over medium-high heat. If using Impossible burger, break up burger until heated through, 4-6 minutes. If using ground chicken, break up chicken until no pink remains and chicken reaches minimum internal temperature, 7-9 minutes. If using steak strips, separate into a single layer and pat dry. Stir occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. If using 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 Prepare the Ingredients
Peel and halve shallot. Cut into 1/4" slices.
Mince garlic. -
2 Cook the Butternut Squash
Halve any large butternut squash pieces to roughly match smaller pieces.
Place a medium oven-safe non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add butternut squash and shallot to hot pan. Stir often until lightly browned, 3-4 minutes.Season with 1/4 tsp. salt and a pinch of pepper. Place pan in hot oven and roast until tender, 8-12 minutes.Carefully, remove from oven and gently stir in fig spread. Be careful! Handle will be hot.While squash cooks, start risotto. -
3 Start the Risotto
Place a medium pot over medium-high heat and add 2 tsp. olive oil.
Add rice to hot pot and stir occasionally until rice is toasted and opaque, 1-2 minutes.Add garlic and stir constantly until aromatic, 30-60 seconds. -
4 Finish the Risotto
Add 1 cup boiling water from small pot and mirepoix base to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.
Add 1/2 cup boiling water from small pot and stir often 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.Remove from burner. Stir in butter, 1/2 tsp. salt, and a pinch of pepper until combined. -
5 Finish the Dish
Plate dish as pictured on front of card, topping risotto with butternut squash, walnuts, and blue cheese (to taste). Bon appétit!
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