Mastering the art of cooking a great risotto has challenged many a home cook. Our easy-to-follow method takes the guesswork out of this satisfying dish! Roasted squash and tender peas compliment this creamy delight!
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Butternut Squash, cubes
Vegetable Broth Concentrate
White Wine Vinegar(ContainsSulphites/Sulfite)
Salt and Pepper*
Preheat the oven to 400°F (to roast butternut squash). Start prepping when the oven comes up to temperature! If you run out of broth before the rice is cooked through, add water (1/2 cup at a time) and continue stirring until it's cooked.
Wash and dry all produce.* Roughly chop 1 tbsp sage leaves (dbl for 4 ppl). On a baking sheet, toss squash and sage with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in the middle of the oven, stirring halfway through cooking, until golden-brown and tender, 25-28 min.
Meanwhile, peel, then mince or grate garlic. In a medium pot, combine 4 1/2 cups water (5 1/2 cups for 4 ppl) and broth concentrates. Bring to a gentle boil over medium heat. Once boiling, remove the pot from the heat. Cover to keep warm.
Heat a large non-stick pan over medium heat. When the pan is hot, add 2 tbsp butter (dbl for 4 ppl) then onions. Cook, stirring occasionally, until softened, 3-4 min.
Add rice, garlic and 1 tbsp vinegar (dbl for 4 ppl) to the pan. Stir together for 1-2 min. Add 1 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 cup at a time, stirring often, until liquid is absorbed and the texture is creamy and rice is tender, 28-30 min.
After the last cup of broth has been stirred in and absorbed, rice should be tender and the texture creamy. The entire process should take between 28-30 min. Add Parmesan and green peas to the pan. Stir together until combined. Season with salt and pepper.
Stir half the squash into risotto, then divide between plates. Top with the remaining squash.