HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Brie Risotto
Creamy Brie Risotto

Creamy Brie Risotto

with Roasted Squash and Parsnips

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Fall is in the air! Tonight we're serving up a creamy, dreamy risotto topped with roasted parsnips, squash, peas and silky brie! Each bite will be bursting with flavour and as comforting as a warm blanket by the fire.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

125 g

Brie Cheese


¾ cup

Arborio Rice

2 unit


170 g

Butternut Squash, cubes

1 unit

Vegetable Stock Reduction

50 g


6 g


7 g


2 tbsp

White Wine Vinegar


56 g

Green Peas

Not included in your delivery

2 tbsp

Unsalted Butter*


2 tbsp


¼ tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3598 kJ
Calories860 kcal
Fat40 g
Saturated Fat19 g
Carbohydrate101 g
Sugar13 g
Dietary Fiber6 g
Protein22 g
Cholesterol85 mg
Sodium900 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

Before starting, preheat the oven to 425°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 broth boils, peel, then cut the parsnip into 1/2-inch pieces. Peel, then mince the shallot. Peel, then mince or grate garlic. Strip 1 tbsp thyme leaves (dbl for 4ppl), from the stems. Cut the bire into 1/2-inch cubes and transfer to a plate. (NOTE: keep the cubed brie in the fridge until Step 6. This will make it easier to sprinkle)


Toss parsnips, squash and 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, until tender, 16-18 min.


While veggies roast, heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then shallots. Cook, stirring occasionally, until softened, 1-2 min. Add rice, thyme, garlic, and white wine. Cook, stirring often, until combined, 1 min. Add 1/2 cup broth (use same amount for 4 ppl) from the medium pot and stir until broth has been absorbed by rice.


Continue adding broth, 1/2 cup at a time, stirring often, until liquid is absorbed and rice is tender and creamy, 23-25 min. Season with salt and pepper.


Stir peas, roasted veggies, 1 tbsp butter (dbl for 4ppl) and half the brie into the risotto. Divide risotto between plates, then sprinkle over remaining cubed brie.