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
organic extra virgin olive oil packets*
local gochujang sauce (Born with Seoul)
chopped onion
shredded brussels sprouts
arborio rice (InHarvest)
organic vegetable broth concentrate (Savory Choice)
sunflower oil
tiny brussels sprouts (Heart and Soul)
parmesan cheese
lemon juice
chopped tarragon leaves
gorgonzola crumbles

*If the oil has solidified in the fridge, place the sealed packets 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 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 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 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.

Step 4: Sauté the Brussels Sprouts

While the rice is cooking…

WARM sunflower oil in a small skillet over high heat.

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

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

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

STIR the remaining butter balls into the hot rice mixture.

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

TASTE and re-season as needed.

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

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.

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

Brussels Sprouts Risotto Pairings.png

Drink Pairings

Wine: Dark Horse Rosé (California)
A refreshingly dry rosé with flavors of fresh strawberry, raspberry and citrus, with hints of minerality and floral notes that provides a bright, crisp finish.

Beer: Boulevard Unfiltered Wheat Beer
Lively, refreshing ale with a natural citrusy flavor and distinctive cloudy appearance.

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 meal pics on FacebookTwitter and Instagram using #getsomehappy.

Or share your feedback directly with us.