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Butternut Squash Risotto for Two

Butternut Squash Risotto for Two

October 21, 2024

Prep time: 15-20 minutes

Proving that risotto for dinner doesn't have to be a labor of love, it can just be all love! The secret to our quick and easy version? Sending the rice prepped so you spend way less time stirring at the stove ;)
Arborio rice mixed with a luscious brown butter-squash puree, plus diced roasted butternut and delicata for extra squashy goodness. Served with a Parm crumble to add craveable crunch to each bite.
A salad of roasted red & golden beets with parsley and pistachios completes the meal.
Ready in just 15 minutes, and all you need is a sauté pan!

In your bag

  • Arborio rice
  • Vegetable stock
  • Roasted butternut & delicata squash
  • Brown butter squash puree
  • Parm crumble
  • Roasted beets with parsley & pistachio

At home

  • Saute pan & spatula

How to prep: 

  1. Pour all of your rice and about half of your vegetable stock into your saute pan. Stir consistently over medium heat until the liquid starts to bubble.
  2. Spoon all of your brown butter squash puree into the pan with your rice and mix it up with your spatula.
  3. Once everything is incorporated and getting along nicely, scoop in your roasted squash and stir, stir, stir! 
  4. How’s everything looking? A little thick? No prob. Stir in a splash or two of vegetable stock.
  5. Repeat step 4, adding stock little by little (don’t wanna overdo it!) until your risotto is at the desired texture. It should be thick, but still spread a bit when spooned onto your plate. Season with S&P to taste!

We think a shallow bowl works best for serving your risotto. Garnish with Parmesan crumble, and enjoy your beet salad cold on the side!

That’s it! #Dinnersolved, dinner served.
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