White Cheddar, Scallion & Roasted Squash Risotto
Baby Greens with Whipped Balsamic Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
710 /serving
Come, relax with risotto. This ultra-comforting classic comes from Italia to your cucina. One key step is to toast the grains of arborio with a little garlic before you really get going. With demi-glace for moisture and olive-speckled seasonings for flavour, the rice will cook until just this side of soft. Keep it vegetarian with roasted cubes of butternut squash, chopped scallions and sharp aged white cheddar cheese. Add a balsamic-dressed salad for la bella vita in a bowl.
We will send you:
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 200g Diced butternut squash
- 1 Garlic clove
- 3 Scallions
- 30ml Rich, Snappy Whipped Balsamic vinaigrette
- 160g Arborio rice
- 30ml Vegetable demi-glace
- 60g Grated aged cheddar
- 10.5g Into the Olive Orchard spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper, mustard)
Contains: Milk, Mustard
You will need:
Medium pot
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
33 g
Saturated Fat
15 g
Sodium
920 mg
Total Carb
88 g
Sugars
10 g
Protein
16 g
Fibre
4 g
Preparation
Roast the squash
Preheat the oven to 450°F. On a lined sheet pan, toss the squash with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 12 to 16 min., until browned and tender.
Start the risotto
Meanwhile, mince the garlic. In a medium pot, heat a drizzle of oil on medium. Add the garlic and rice. Toast, stirring frequently, 30 sec. to 1 min., until fragrant. Add the demi-glace, 3 cups water (5 cups for 4 portions), the remaining spices and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 12 to 15 min. (16 to 20 min. for 4 portions), until the rice is al dente and most of the liquid has been absorbed.
Mise en place
Meanwhile, thinly slice the scallions, separating the white bottoms and green tops.
Make the salad
In a large bowl, combine the baby greens, up to ½ the white bottoms of the scallions and the vinaigrette.
Finish the risotto
To the pot of risotto, add the cheese, ½ the green tops of the scallions, the remaining white bottoms of the scallions, 2 tbsp butter (double for 4 portions) and S&P. Cook, stirring frequently, 1 to 2 min., until the cheese is melted and combined. If the risotto seems dry, gradually add ¼ cup water, stirring constantly, until you achieve your desired consistency.
Plate your dish
Divide the risotto between your bowls. Top with the squash. Garnish with the remaining green tops of the scallions. Serve the salad on the side. Bon appétit!
