Cheesy Squash Risotto
with Pepita Crunch & Roasted Brussels Sprouts
Cooking time
25 minutes
Servings
4
Calories
680 /serving
If risotto could speak, it would tell you to slow down, sink in and savour (and it would speak to you alluringly in Italian). For family dinner, creamy cheddar-spiked arborio rice, naturally sweet squash and crunchy pepitas create playful textures.
We will send you:
- 1 Onion (or shallot)
- 300g Brussels sprouts
- 300g Diced butternut squash
- 320g Arborio rice
- 60ml Vegetable demi-glace
- 50g Roasted pepitas (pumpkin seeds)
- 120g Grated aged cheddar
- 15g Zingy Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, silicon dioxide, canola oil, oregano, parsley, chives, Cayenne pepper)
Contains: Milk
You will need:
Large high-sided pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
4 tbsp Butter
Total Fat
30 g
Saturated Fat
15 g
Sodium
820 mg
Total Carb
88 g
Sugars
8 g
Protein
24 g
Fibre
8 g
Preparation
Roast the Brussels sprouts
- Preheat the oven to 450°F.
- In a medium pot, combine the demi-glace, 3 ½ cups water and S&P; bring to a boil.
- On a lined sheet pan, toss the Brussels sprouts (halve if large) with a drizzle of oil and ¾ of the spices.
- Roast, stirring halfway, 12 to 14 min., until golden brown and tender.
Start the risotto
- Meanwhile, halve, peel and small-dice the onion.
- In a large, high-sided pan, heat 2 tbsp butter on medium.
- Add the onion and squash. Sauté, 30 sec. to 1 min., until fragrant.
- Add the rice and remaining spices. Sauté, 2 to 3 min., until the rice is translucent.
Finish the risotto
- To the pan, add the demi-glace mixture; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 16 to 20 min., until most of the liquid has been absorbed and the rice is al dente.
- If the risotto becomes too dry, gradually add up to ½ cup water until you achieve your desired consistency.
- Off the heat, add ¾ of the cheese, 2 tbsp butter and S&P; stir well.
Plate your dish
- Divide the risotto between your plates.
- Sprinkle with the remaining cheese and the pepitas.
- Serve the Brussels sprouts on the side. Bon appétit!
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