Butternut Squash Risotto with Brussels Sprouts & Chestnuts

Butternut Squash Risotto

with Brussels Sprouts & Chestnuts

50 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

This easy autumn risotto pairs the dish’s rustic northern Italian roots with a few sophisticated, seasonal touches. We’re making our risotto with canaroli rice—a variety beloved for its natural creaminess—then stirring in sweet roasted butternut squash just before serving. A topping of Brussels sprouts sautéed with sweet chestnuts finishes it off with pops of deep, earthy flavor. (Chefs, stirring your risotto throughout the cooking process incorporates the rice’s starches throughout the dish, ensuring exceptionally silky results.)

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Using a knife, cut off and discard the squash ends. Peel the squash, then separate the neck and bulb. Halve the bulb lengthwise; scoop out and discard the pulp and seeds. Small dice the squash. Peel and mince the garlic and shallot. Small dice the celery. Cut off and discard the stem ends of the Brussels sprouts; thinly slice the Brussels sprouts. Roughly chop the chestnuts.

Roast the squash:
2 Roast the squash:

Place the squash on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast, stirring halfway through, 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Start the risotto:
3 Start the risotto:

While the squash roasts, in a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, shallot and celery; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant. Add the rice and cook, stirring occasionally, 2 to 3 minutes, or until toasted and fragrant. Add 3½ cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high; cook, stirring frequently, 20 to 22 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite).

Cook the Brussels sprouts & chestnuts:
4 Cook the Brussels sprouts & chestnuts:

Once the risotto has cooked for about 15 minutes, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the Brussels sprouts and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chestnuts and half the butter; cook, stirring occasionally, 1 to 2 minutes, or until the Brussels sprouts have softened. Turn off the heat. Season with salt and pepper to taste.

Finish the risotto & plate your dish:
5 Finish the risotto & plate your dish:

Add the mascarpone cheese, roasted squash and remaining butter to the pot. (If the risotto seems dry, add up to ¼ cup of water.) Stir to thoroughly combine; season with salt and pepper to taste. Divide the finished risotto between 2 dishes. Garnish with the cooked Brussels sprouts and chestnuts and Parmesan cheese. Enjoy!

Tips from Home Chefs

2 Roast the squash:

Place the squash on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast, stirring halfway through, 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the squash:
Start the risotto:
3 Start the risotto:

While the squash roasts, in a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, shallot and celery; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant. Add the rice and cook, stirring occasionally, 2 to 3 minutes, or until toasted and fragrant. Add 3½ cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high; cook, stirring frequently, 20 to 22 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite).

4 Cook the Brussels sprouts & chestnuts:

Once the risotto has cooked for about 15 minutes, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the Brussels sprouts and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chestnuts and half the butter; cook, stirring occasionally, 1 to 2 minutes, or until the Brussels sprouts have softened. Turn off the heat. Season with salt and pepper to taste.

Cook the Brussels sprouts & chestnuts:
Finish the risotto & plate your dish:
5 Finish the risotto & plate your dish:

Add the mascarpone cheese, roasted squash and remaining butter to the pot. (If the risotto seems dry, add up to ¼ cup of water.) Stir to thoroughly combine; season with salt and pepper to taste. Divide the finished risotto between 2 dishes. Garnish with the cooked Brussels sprouts and chestnuts and Parmesan cheese. Enjoy!

Browse Steps
1 of 5