Butternut Squash Risotto w/ Roasted Veggies

Ready in 35 Minutes | Vegetarian | Gluten-Free

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


IN YOUR BOX

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


FROM YOUR KITCHEN

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


1. ROAST THE VEGGIES

PREHEAT the oven to 400 degrees.

ARRANGE the mixed seasonal veggies on a baking sheet.

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

ROAST the veggies for 20-25 minutes


2. SAUTÉ THE ONION & RICE

While the veggies roast…

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

ADD the onion and sauté until just soft.

STIR in the arborio rice and cook for 2 minutes


3. STIR 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, turn off heat when finished. Season to taste with salt and pepper.

  

★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.


4. SAUTÉ THE BUTTERNUT SQUASH

While the rice is cooking…

MELT 4 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 half and half and chives. Turn off heat.


5. COMBINE THE RISOTTO INGREDIENTS, SERVE & ENJOY!

STIR the remaining butter ball into the hot rice mixture.

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

TASTE and re-season with salt and pepper as needed.

SERVE the risotto with roasted veggies on the side and enjoy!

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


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.

Butternut Squash Risotto Pairings.png

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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Or share your feedback directly with us.

 

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