Autumn Risotto and Beef Meatballs
with Roasted Squash and Spinach
Autumn risotto topped with juicy beef meatballs makes for a comforting, filling dinner. Wilted spinach and savoury roasted squash add a pop of colour! Sprinkle over a flourish of Parmesan and you won't believe what you've made!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Beef
¾ cup
Arborio Rice
56 g
Baby Spinach
170 g
Butternut Squash, cubes
2 unit
Beef Broth Concentrate
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
56 g
Onion, chopped
1 tbsp
Garlic Puree
1 tbsp
Italian Seasoning
¼ cup
Italian Breadcrumbs
(Contains: Milk, Sesame, Soy, Gluten)
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Combine 4 1/2 cups water (5 1/2 cups for 4 ppl) and broth concentrates in a medium pot. Cover and bring to a gentle boil over medium heat. While water comes to a boil, add squash and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the top of the oven until tender, 20-22 min.
While squash roasts, combine beef, Italian breadcrumbs and Italian Seasoning in a large bowl. Roll mixture into 8 equal-sized meatballs (16 for 4 ppl). (TIP: If you prefer a firmer meatball, add an egg to the mixture!) Arrange meatballs on another parchment-lined baking sheet. Bake in the middle of the oven until golden-brown and cooked through, 8-10 min.
While meatballs bake, heat a large non-stick pan over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then onions. Season with salt. Cook, stirring occasionally, until softened, 2-3 min. Add rice and garlic puree. Cook, stirring often, until fragrant, 1-2 min.
Add 1 cup of broth from the medium pot to the pan with rice. Stir until broth has been absorbed by rice. Continue adding broth, 1 cup at a time, stirring regularly, until liquid is absorbed, texture is creamy and rice is tender, 28-30 min.
When the last cup of broth has been absorbed and rice is tender and creamy, reduce heat to low. Add spinach and half the Parmesan. Stir until spinach wilts, 3-4 min. Stir in squash, then season with salt and pepper.
Divide risotto between bowls. Top with meatballs. Sprinkle remaining Parmesan over top.
