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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.

Allergens:Milk/LaitSulphites/Sulfite

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

Preparation Time40 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

125 g

Brie Cheese

(ContainsMilk/Lait)

¾ cup

Arborio Rice

2 unit

Parsnip

170 g

Butternut Squash, cubes

1 unit

Vegetable Stock Reduction

50 g

Shallot

6 g

Garlic

7 g

Thyme

2 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

56 g

Green Peas

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

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
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Peeler
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

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.

2

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)

3

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.

4

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.

5

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.

6

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.