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Sage and Butternut Squash Risotto

Sage and Butternut Squash Risotto

with Green Peas

Veggie
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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!

Allergens:Milk/LaitSulphites/Sulfite
Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

7 g

Sage

340 g

Butternut Squash, cubes

6 g

Garlic

2 unit

Vegetable Broth Concentrate

56 g

Onion, chopped

¾ cup

Arborio Rice

¼ cup

Parmesan Cheese

(ContainsMilk/Lait)

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

113 g

Green Peas

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1 tbsp

Oil*

2

Salt and Pepper*

Nutrition Values
Nutrition Values
Calories575 kcal
Fat12 g
Saturated Fat4 g
Carbohydrate102 g
Sugar8 g
Dietary Fiber11 g
Protein17 g
Cholesterol12 mg
Sodium467 mg
Utensils
Utensils
Baking Sheet
Measuring Spoons
Measuring Cups
Garlic Press
Medium Pot
Large Non-Stick Pan
InstructionsPDF
Instructions
1

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.

2

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.

3

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.

4

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.

5

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.

6

Stir half the squash into risotto, then divide between plates. Top with the remaining squash.