Winter Risotto and Beef Meatballs
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Winter Risotto and Beef Meatballs

Winter Risotto and Beef Meatballs

with Roasted Squash and Spinach

Creamy risotto topped with juicy beef meatballs makes for a comforting, belly-filling dinner. Wilted spinach and savoury roasted squash add pops of colour befitting cozy season!

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time50 minutes
Cooking Time10 minutes


serving amount

250 g

Ground Beef

¾ cup

Arborio Rice

56 g

Baby Spinach

170 g

Butternut Squash, cubes

2 unit(s)

Beef Broth Concentrate

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 unit(s)

Yellow Onion

1 tbsp

Garlic Puree

(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)

1 tbsp

Italian Seasoning

(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)

4 tbsp

Italian Breadcrumbs

(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)

Not included in your delivery

1 tbsp


2 tbsp


0.38 tsp


0.13 tsp



Nutrition Values

Calories880 kcal
Fat42 g
Saturated Fat18 g
Carbohydrate89 g
Sugar9 g
Dietary Fiber5 g
Protein38 g
Cholesterol115 mg
Sodium1320 mg
Trans Fat1.5 g
Potassium1050 mg
Calcium300 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Parchment Paper
Baking Sheet
Medium Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan
Large Bowl
Aluminum Foil


Prep and roast squash
  • Combine 4 and 1/2 cups water (5 and 1/2 cups for 4 ppl) and broth concentrates in a medium pot. Cover and bring to a gentle boil over medium heat.
  • Meanwhile, add squash and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
  • Roast in the top of the oven, tossing halfway through, until tender and golden-brown, 20-22 min.
  • Meanwhile, cut half the onion into 1/4-inch pieces (whole onion for 4 ppl).
Start risotto
  • Heat a large non-stick pan over medium heat.
  • When hot, add 2 tbsp butter (dbl for 4 ppl), then onions. Season with salt. Cook, stirring occasionally, until softened, 2-3 min.
  • Add rice and garlic puree. Cook, stirring often, until fragrant, 1-2 min.
Cook risotto
  • Add 1 cup broth from the medium pot to the pan with rice. Stir until broth has been absorbed by rice.
  • Continue adding broth, 1 cup at a time, stirring regularly, until liquid is absorbed, texture is creamy and rice is tender, 28-30 min.
Form and bake meatballs
  • Meanwhile, line a baking sheet with foil.
  • Combine beef, breadcrumbs, Italian Seasoning and 1/4 tsp salt (dbl for 4 ppl) in a large bowl. (TIP: If you prefer a more tender meatball, add an egg to the mixture!)
  • Roll mixture into 8 equal-sized meatballs (16 for 4 ppl). Arrange meatballs on a foil-lined backing sheet.
  • Roast in the middle of the oven until golden-brown and cooked through, 10-12 min.**
Finish risotto
  • When the last cup of broth has been absorbed and rice is tender and creamy, reduce heat to low.
  • Add spinach and half the Parmesan. Stir until spinach wilts, 3-4 min.
  • Stir in squash.
  • Season with salt and pepper, to taste.
Finish and serve
  • Divide risotto between bowls, then top with meatballs.
  • Sprinkle remaining Parmesan over top.
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