Brussels Sprouts Risotto w/ Roasted Veggies (Gluten Free)

Ready in 35 Minutes  | For the best experience, please skim through the steps before you start cooking.


Unpack Your Kit Ingredients

mixed seasonal veggies
extra virgin olive oil*
local gochujang sauce (Born with Seoul)
butter
chopped onion
brussels sprouts
arborio rice (InHarvest)
organic vegetable broth concentrate (Savory Choice)
sunflower oil
parmesan cheese
lemon juice
tarragon leaves
gorgonzola crumbles

*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 425 degrees.

ARRANGE the mixed seasonal veggies (except the brussel sprouts) on a baking sheet.

DRIZZLE with 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 2 butter balls in a large, deep skillet over medium heat.

ADD the chopped onion and SHREDDED brussels sprouts. 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 broth is absorbed and the rice is tender, about 30 minutes

Slowly cooking the arborio rice is the key to making 4-star restaurant quality risotto vs. a risotto you might find at a place named Pappa Paul’s Pizza Ranch & Burgers. We recommend you take the time to do it right.


Step 4: Sauté the Brussels Sprouts

While the rice is cooking…

WARM sunflower oil in a small skillet over high heat.

ADD the QUARTERED brussels sprouts and sauté until golden and crispy, about 5 minutes. Be careful of splattering!

DRAIN excess oil and season to taste with salt and pepper. 


Step 5: Combine the Risotto Ingredients

STIR the remaining butter balls into the hot rice mixture.

ADD the brussels sprouts,  parmesan, lemon juice, tarragon leaves, and gorgonzola, stirring until melted and combined.

TASTE and re-season as needed.


Step 6: Eat It Like You Mean It

SERVE the risotto with roasted veggies on the side.

NOW high-five yourself and please, for the love of everything good and right with the world, sit down, relax and enjoy what you just made. Or hey, just tell us if you don’t enjoy it, because we think it’s great and want our customers to think so too.

 

★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

 

Show and Tell

Post your dinner pics on FacebookTwitter and Instagram using #getsomehappy.

Or share your feedback directly with us.

 

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