Roasted Squash Risotto
with Spinach and Ricotta- Sulphites
- Milk
- Almonds
Don't let "risotto" intimidate you, this dish is creamy, sweet and oh-so-easy! Roasted butternut squash, toasted almonds and creamy ricotta are here to make your date night dreams come true.
Ingredients
¾ cup
Arborio Rice
4 tbsp
White Cooking Wine
(Contains: Sulphites)
2 unit
Vegetable Broth Concentrate
170 g
Butternut Squash, cubes
28 g
Baby Spinach
1 tsp
Garlic Salt
100 g
Ricotta Cheese
(Contains: Milk)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
50 g
Shallot
28 g
Almonds, sliced
(Contains: Almonds)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
½ tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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 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.
Meanwhile, add 3 cups water (dbl for 4 ppl) and broth concentrates to a medium pot. Bring to a gentle boil over medium heat. Meanwhile, heat a large pot over medium heat. When hot, add almonds to the dry pot. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on almonds so they don't burn!) Transfer to a small bowl.
Peel, then cut shallot into 1/4-inch pieces. Add 1 tbsp butter (dbl for 4 ppl) to the same large pot, then swirl the pot until melted. Add 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. Meanwhile, season ricotta with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper. Stir to combine.
When broth has been absorbed, reduce heat to low. Season with remaining garlic salt and pepper. Remove from heat, then stir in spinach and half the Parmesan. Stir until spinach wilts and cheese melts, 1 min. Stir in half the roasted squash.
Divide risotto between plates. Top with remaining roasted squash. Dollop ricotta over top. Sprinkle with remaining Parmesan and almonds.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the creamy, cheesy risotto, though some found it a bit bland and suggested adding more Parmesan for extra flavor.
- Ease of prep: While most found the recipe straightforward, some were confused by the instructions, particularly regarding broth and rice cooking steps.
- Suggestions: Consider reducing oven temperature and time for squash to prevent burning; add mushrooms or lemon juice for extra flavor.
- Portions: Several reviewers noted the portion size was smaller than expected, particularly for a vegetarian main dish.
- Texture: The toasted almonds added a nice crunch, but some found the ricotta topping unnecessary or dry.
