Roasted Squash and Ricotta Risotto
with Fried Sage
Don't let "risotto" intimidate you, this dish is creamy, sweet and oh-so-easy! Roasted butternut squash, blistered tomatoes and crispy sage are here to make your date night dreams come true.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
¾ cup
Arborio Rice
4 tbsp
White Cooking Wine
(Contains Sulphites)
2 unit
Vegetable Broth Concentrate
170 g
Butternut Squash, cubes
7 g
Sage
1 tsp
Garlic Salt
100 g
Ricotta Cheese
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
50 g
Shallot
113 g
Baby Tomatoes
1 tbsp
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add squash, 1/4 tsp garlic salt and 1/2 tbsp oil (dbl both for 4 ppl) to one side of a parchment-lined baking sheet. Season with pepper, then toss to coat. Roast squash in the middle the of oven, flipping halfway through, until tender and golden-brown, 20-22 min. When flipping squash, add tomatoes, 1 tbsp balsamic glaze and 1/4 tsp garlic salt (dbl both for 4 ppl) to the other side of baking sheet. Carefully, toss to combine. Continue to roast in the middle of the oven until tomatoes burst, 9-11 min.
Meanwhile, combine 3 cups water (dbl for 4 ppl) and broth concentrates in a medium pot. Bring to a gentle boil over medium heat. Meanwhile, heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then sage leaves. Fry until crisp, 1-2 min. Remove the pan from heat. Transfer fried sage to a paper towel-lined plate. Set aside.
Peel, then cut shallot into 1/4-inch pieces. Meanwhile, add 1 tbsp butter (dbl for 4 ppl) to the same large pot, then swirl until melted. shallots. Cook, stirring occasionally, until softened, 1-2 min. Season with salt. Add rice and cooking wine. Cook, stirring often, until wine reduces, 2-3 min.
Carefully add broth to the pot with rice mixture. Reduce heat to medium. Cook, stirring occasionally, until broth has been absorbed and rice is tender, 20-23 min.
When broth has been absorbed, reduce heat to low. Stir in ricotta and 1/4 cup water (dbl for 4 ppl). Cook, stirring often, until ricotta melts, 3-4 min. Season with remaining garlic salt and pepper. Remove from heat, then stir in half the roasted squash.
Divide risotto between plates. Top with blistered tomatoes and remaining roasted squash. Sprinkle Parmesan cheese top. Top with fried sage.
