HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconButternut And Brussels Sprout Risotto
Butternut and Brussels Sprout Risotto

Butternut and Brussels Sprout Risotto

with Sweet Honey Pepitas

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When you’re seeking comfort, nothing beats a soul-warming dish like risotto. We've filled this one out with hearty seasonal vegetables like Brussels sprouts and butternut squash, then added pancetta and honey-coated pepitas for a sweet and salty accent. Loaded with vibrant colors and flavors, it’s as delightful to look at as it is to taste.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ cup

Arborio Rice

8 ounce

Butternut Squash

8 ounce

Brussels Sprouts

¼ cup

Parmesan Cheese


1 unit


1 unit

Yellow Onion

2 clove


1 unit

Veggie Stock Concentrate

½ ounce


1 ounce


4 ounce


Not included in your delivery




Kosher Salt

1 tablespoon

Olive Oil

½ tablespoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3134 kJ
Calories749 kcal
Fat31 g
Saturated Fat10 g
Carbohydrate100 g
Sugar17 g
Dietary Fiber12 g
Protein25 g
Cholesterol42 mg
Sodium850 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small pot
Parchment Paper
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat oven to 400 degrees. Halve and trim Brussels sprouts through stem. Toss squash and sprouts on a baking sheet with 1 TBSP olive oil and a pinch of salt and pepper. Roast until browned and tender, about 25 minutes. Toss halfway through.


Bring stock concentrate and 4 cups water to a boil in a small pot, then reduce heat to low. Halve, peel, and finely dice onion. Mince garlic. Zest then halve lemon.


Add half the pancetta (we sent more) to a medium pot over medium-high heat. Cook until crisp, about 4 minutes. Remove and set aside. Add onion to same pot and toss to coat. Season with salt and pepper. Cook until softened, 2-3 minutes. Add rice and cook until translucent, 1-2 minutes.


Add garlic to pot and cook until fragrant, about 30 seconds. Reduce heat under pot to medium and add stock to pot ¼ cup at a time. Stir after each addition and allow rice to absorb stock before adding more.


While risotto cooks, add pepitas to a small pan over medium-high heat. Toast until fragrant, 2-3 minutes (be careful—they might pop). Add honey, 4 TBSP water, and a pinch of salt to pan. Stir to dissolve honey. Cook until liquid evaporates and pepitas are coated and sticky, 3-4 minutes. Remove to parchment-lined plate and let cool.


When rice is al dente, squeeze in juice of half the lemon. Stir in the squash, Brussels sprouts, half the Parmesan cheese, and ½ TBSP butter. Season with salt and pepper. Plate risotto and sprinkle with honey pepitas, lemon zest, pancetta, and remaining cheese.