Winter Risotto and Beef Meatballs
with Roasted Squash and Spinach
Creamy risotto topped with juicy beef meatballs makes for a comforting, belly-filling dinner. Wilted spinach and savoury roasted squash add pops of colour befitting cozy season!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Bœuf haché
¾ tasse(s)
Riz arborio
56 g
Bébés épinards
170 g
Courge musquée, en dés
2 pièce(s)
Concentré de bouillon de bœuf
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
1 pièce(s)
Oignon jaune
1 cs
Purée d’ail
(Peut contenir Sésame, Soya, Crustacés, Lait, Moutarde, Blé, Sulfites, Poisson, Oeuf)
1 cs
Assaisonnement italien
(Peut contenir Lait, Moutarde, Arachides, Sésame, Soya, Sulfites, Noix, Blé)
4 cs
Chapelure italienne
(Contient Orge, Lait, Avoine, Seigle, Sésame, Soya, Blé Peut contenir Oeuf)
Pas inclus dans votre livraison
1 cs
Huile*
2 cs
Beurre*
0.38 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Combine 4 and 1/2 cups water (5 and 1/2 cups for 4 ppl) and broth concentrates in a medium pot. Cover and bring to a gentle boil over medium heat.
- Meanwhile, add squash and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the top of the oven, tossing halfway through, until tender and golden-brown, 20-22 min.
- Meanwhile, cut half the onion into 1/4-inch pieces (whole onion for 4 ppl).
- Heat a large non-stick pan over medium heat.
- When hot, add 2 tbsp butter (dbl for 4 ppl), then onions. Season with salt. Cook, stirring occasionally, until softened, 2-3 min.
- Add rice and garlic puree. Cook, stirring often, until fragrant, 1-2 min.
- Add 1 cup broth from the medium pot to the pan with rice. Stir until broth has been absorbed by rice.
- Continue adding broth, 1 cup at a time, stirring regularly, until liquid is absorbed, texture is creamy and rice is tender, 28-30 min.
- Meanwhile, line a baking sheet with foil.
- Combine beef, breadcrumbs, Italian Seasoning and 1/4 tsp salt (dbl for 4 ppl) in a large bowl. (TIP: If you prefer a more tender meatball, add an egg to the mixture!)
- Roll mixture into 8 equal-sized meatballs (16 for 4 ppl). Arrange meatballs on a foil-lined backing sheet.
- Roast in the middle of the oven until golden-brown and cooked through, 10-12 min.**
- When the last cup of broth has been absorbed and rice is tender and creamy, reduce heat to low.
- Add spinach and half the Parmesan. Stir until spinach wilts, 3-4 min.
- Stir in squash.
- Season with salt and pepper, to taste.
- Divide risotto between bowls, then top with meatballs.
- Sprinkle remaining Parmesan over top.