Roasted Squash Risotto
with Spinach and Ricotta
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.
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
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
Instructions
Before starting, preheat the oven to 450ËšF. 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.
