Butternut Squash Risotto
with Balsamic-Dressed Kale & Pear Salad
Cooking time
20 minutes
Servings
4
Calories
630 /serving
There’s nothing quite as comforting as a big bowl of risotto, and this vegetarian version is sure to elevate any Meatless Monday. Dotted with sweet, tender little cubes of butternut squash, the arborio rice will soak up all the luscious flavours of demi-glace and Grana Padano cheese—not to mention our adored Garlic & Sweet Pepper spices. You’ll spoon it out with a kale and pear salad for an extra sophisticated touch.
We will send you:
- 400g Diced butternut squash
- 1 Garlic clove
- 2 Pears
- 1 Bunch of lacinato kale
- 60ml Rich, Snappy Whipped Balsamic vinaigrette
- 320g Arborio rice
- 60ml Vegetable demi-glace
- 50g Grana Padano (contains rennet)
- 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Milk, Mustard
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
17 g
Saturated Fat
4 g
Sodium
660 mg
Total Carb
107 g
Sugars
20 g
Protein
17 g
Fibre
9 g
Preparation
Start the risotto
Mince the garlic. In a medium pot, heat a drizzle of oil on medium-high. Add the garlic, squash, rice and ¾ of the spices. Cook, stirring constantly, 30 sec. to 1 min., until the rice is slightly translucent; season with S&P.
Finish the risotto
To the pot of squash and rice, add the demi-glace, 5 cups water and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 16 to 20 min., until the rice is al dente and most of the liquid has been absorbed. Off the heat, add the cheese and a pinch of salt; stir well.
Mise en place
Meanwhile, remove the kale leaves from the stems; thinly slice the leaves. Core and thinly slice the pears lengthwise.
Make the salad
In a large bowl, combine the kale and a drizzle of oil. Massage the kale, 1 to 2 min., until softened. Add the pears, vinaigrette, remaining spices and S&P; toss well.
Plate your dish
Divide the risotto between your bowls. Serve the salad on the side. Bon appétit!
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