Butternut Squash Risotto w/ Roasted Veggies (Vegetarian)

Ready in 35 Minutes  |  Gluten-Free

For the best experience, please skim through the steps before you start cooking.


Unpack Your Kit Ingredients

MAIN:
butter
chopped onion
arborio rice (InHarvest)
organic vegetable broth concentrate (Savory Choice)
garlic salt
chopped butternut squash
whipping cream
chopped chives
parmesan cheese

SIDE:
mixed seasonal veggies
extra virgin olive oil*
local gochujang sauce (Born with Seoul)

*If the oil has solidified in the fridge, place the sealed container in a cup of warm water. It will return to a liquid.


Grab Your Cookware and Staples

baking sheet
large, deep skillet
liquid measuring cup
medium skillet
salt and pepper


Step 1: Roast the Veggies

PREHEAT the oven to 400 degrees.

ARRANGE the mixed seasonal veggies on a baking sheet.

DRIZZLE with extra olive oil and gochujang sauce, and season to taste with salt and pepper. Toss gently to combine.

ROAST the veggies for 20-25 minutes. (Check after 20 minutes and remove if the veggies are starting to brown.)


Step 2: Sauté the Onion and Rice

While the veggies roast…

MELT 1 butter ball in a large, deep skillet over medium heat.

ADD the chopped onion and sauté until just soft.

STIR in the arborio rice and cook for 2 minutes


Step 3: Stir in the Broth

MIX the vegetable broth concentrate with 2 cups hot water in a liquid measuring cup.

★ADD the vegetable broth to the risotto ONE HALF CUP AT A TIME until absorbed.

STIR and simmer over medium heat until the rice is tender, about 30 minutes

★TIP: Slowly cooking the arborio rice is the key to making 4-star restaurant quality risotto. We recommend you take the time to do it right.


Step 4: Sauté the Butternut Squash

While the rice is cooking…

MELT 2 butter balls in a small skillet over medium heat.

ADD the butternut squash and sauté until golden and just fork-tender. (Be careful not to overcook.)

SEASON to taste with garlic salt

STIR in the whipping cream and chives.


Step 5: Combine the Risotto Ingredients

STIR the remaining butter ball into the hot rice mixture.

ADD the butternut squash mixture and parmesan, stirring gently to combine.

TASTE and re-season as needed.


Step 6: Finish and Serve

SERVE the risotto with roasted veggies on the side.

ENJOY!

 

★TIP: Please recycle your dinner kit packaging.


Good Food for Real People

At Happy Food Co., we source our ingredients from the finest local and regional suppliers so you can feel great about what you’re putting on the table.

We know that eating well is important to you, and we’re delighted to be part of your evening dinner. Hope you enjoy this meal as much as we loved designing it for you.

— Chef K

 

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