In order to bring you the best organic produce, some ingredients may differ from those depicted.

Butternut squash risotto with Meyer lemon

Gluten-Free Friendly, Soy-Free, Vegetarian

2 Servings, 750 Calories/Serving

35–45 Minutes

Now that it’s early winter, Meyer lemons are coming into season, and we’re taking full advantage. Likely a cross between an ordinary lemon and a mandarin orange, the fragrant citrus originated in China, and got its name when USDA researcher Frank N. Meyer discovered it there in the early 1900s. Here, its gentle acidity balances the richness of the squash and fresh ricotta cheese.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

½ cup fresh ricotta
1 to 2 shallots
Peeled fresh garlic
Fresh thyme
Fresh flat-leaf parsley
1 Meyer lemon
¼ cup walnuts
½ pound peeled chopped butternut squash
¾ cup Arborio rice
1½ ounces shredded Parmesan

Nutrition per serving

Calories 750, Total Fat 33g (42% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 45mg (15% DV), Sodium 610mg (27% DV), Total Carb. 93g (34% DV), Fiber 10g (36% DV), Protein 24g
Contains: Milk, Tree Nuts

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep the risotto ingredients

Let the ricotta come to room temperature.
Peel and finely chop the shallot.
Finely chop enough garlic to measure 1 teaspoon.
Strip the thyme leaves from the stems.
Strip the parsley leaves from the stems; coarsely chop the leaves.
Zest and juice the Meyer lemon, keeping the zest and juice separate.
Coarsely chop the walnuts.

Start the risotto

In a medium pot over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the squash, shallots, and garlic, season with salt and pepper, and cook, stirring occasionally, until the squash begins to soften and caramelize, 8 to 10 minutes.
Add the rice and thyme and cook, stirring occasionally, until fragrant, about 1 minute.

Finish the risotto

Add ½ cup wine or water to the rice and cook until the liquid reduces slightly, 2 to 3 minutes. Pour in 2½ cups of water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until most of the liquid has been absorbed and the rice is just tender, 15 to 18 minutes. Remove from the heat and stir in the Parmesan and half the lemon juice. Season to taste with salt and pepper.
While the risotto cooks, prepare the ricotta.

Season the ricotta

In a bowl, combine the ricotta cheese, parsley, lemon zest, and remaining lemon juice. Mash with a fork until blended.

Serve

Transfer the risotto to individual bowls. Garnish with the ricotta and walnuts and serve.

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