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, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Butternut Squash, cubes
Vegetable Stock Reduction
White Wine Vinegar(ContainsSulphites/Sulfite)
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.