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

mixed seasonal veggies
organic extra virgin olive oil packets
local gochujang sauce (Born with Seoul)
chopped onion
arborio rice (InHarvest)
organic vegetable broth concentrate (Savory Choice)
local chopped butternut squash (Heart and Soul)
garlic salt
whipping cream
chopped chives
parmesan cheese

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

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 3 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



★COOKING TIP FROM CHEF K: 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 Pistol Pete's Pizza Ranch & Burgers. 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 high 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. Turn off heat.

Step 5: Combine the Risotto Ingredients, Serve & Enjoy!

STIR the remaining butter ball into the hot rice mixture.

A DD butternut squash mixture and parmesan, stirring gently to combine.

SEASON to taste with salt and pepper.

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.

★TIP: Please recycle your dinner kit packaging. Our containers are compostable and made from plant-based materials. 

Butternut Squash Risotto Pairings.png

Drink Pairings

Wine: Columbia Chardonnay (Washington)
Offering bright aromas of pear, apple and hints of tropical fruits, this Chardonnay also boasts a balanced acidity and integrated sweet vanilla oak notes.

Beer: BoulevardPale Ale
A smooth, fruity, well-balanced beer with year-round appeal. A variety of caramel malts impart a rich flavor and amber color, while liberal use of Cascade hops adds zest and aroma.

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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