Meal Kit
Fall Risotto
with roasted butternut squash, shallot, and walnuts
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Tree Nuts (Walnuts), Milk
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Under %{max_calories} caloriesVegetarian
Chef
Nigel Palmer
As satisfying, stick-to-your-ribs meals go, you just can't beat risotto. This creamy dish of Italian-style rice is chock-full of autumnal goodness like roasted butternut squash, shallot, and kale. Finished with Parmesan cheese and walnuts, this is a hearty, low-calorie vegetarian dish you can savor.
In Your Box (serves 2)
- 6 oz. Butternut Squash, Cubed
- ¾ cup Arborio Rice
- 3 oz. Kale
- 3 oz. Thyme Sprigs
- 3 fl. oz. White Cooking Wine
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2 oz. Grated Parmesan Cheese
- 1 Shallot
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0.9 oz. Butter
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½ oz. Walnut Halves
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) A3KLoBP6
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Calories620
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Carbohydrates81g
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Net Carbs74g
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Fat23g
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Protein18g
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Sodium890mg
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
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1 Roast the Shallot and Squash
Peel and halve shallot. Cut into 1/4" slices. Place shallot slices and butternut squash onto prepared baking sheet, drizzle with 2 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Toss to coat, spread into a single layer, and roast until golden brown and tender, 18-22 minutes. Remove from oven and set aside. While vegetables roast, prepare ingredients.
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2 Prepare the Ingredients
Stem kale and coarsely chop. Stem and coarsely chop thyme.
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3 Begin the Risotto
Place another medium pot over medium heat. Add 2 tsp. olive oil and Arborio rice to hot pot and and toast 1 minute, stirring constantly. Add white cooking wine and cook until completely absorbed, 1-2 minutes. Add 1 cup hot water from boiling pot and a pinch of salt and pepper. Cook, stirring constantly, until water has been absorbed. Continue adding water in 1/2 cup increments, stirring constantly, until consistency is creamy and rice is tender, 23-25 minutes.
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4 Add the Kale
Once risotto is tender, add kale and 1/4 cup water. Cook, stirring, until kale is tender, 3-4 minutes. Total water added should be about 3 cups.
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5 Finish the Risotto
Add Parmesan cheese, thyme, and butter to risotto. Stir to combine, and season with a pinch of salt and pepper to taste.
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6 Plate the Dish
Spoon risotto into a bowl and top with butternut squash and shallot slices. Sprinkle with walnut halves and serve.
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