Creamy Brie Risotto

Creamy Brie Risotto

with Roasted Squash

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Fall is in the air! Tonight we're serving up a creamy, dreamy risotto topped with roasted 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 Time45 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

125 g

Brie Cheese


¾ cup

Arborio Rice

170 g

Butternut Squash, cubes

2 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)3347 kJ
Calories800 kcal
Fat40 g
Saturated Fat19 g
Carbohydrate88 g
Sugar11 g
Dietary Fiber3 g
Protein21 g
Cholesterol85 mg
Sodium1070 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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 mince the shallot. Peel, then mince or grate garlic. Strip 1 tbsp thyme leaves (dbl for 4ppl), from the stems. Cut the brie 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 together squash, half the thyme 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 and peas. Cook, stirring occasionally, until softened, 1-2 min. Add rice, garlic, vinegar and remaining thyme. 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 broth is absorbed and rice is tender and creamy, 23-25 min. Season with salt and pepper.


Stir roasted veggies, 1 tbsp butter and 1/4 cup cubed brie (dbl both for 4ppl) into the risotto. Divide risotto between plates, then sprinkle remaining cubed brie over top if desired.