Winter Risotto and Turkey Meatballs
with Roasted Squash and Spinach
Creamy risotto topped with juicy turkey meatballs makes for a comforting, belly-filling dinner. Wilted spinach and savoury roasted squash add pops of colour befitting cozy season!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
¾ cup
Arborio Rice
56 g
Baby Spinach
170 g
Butternut Squash, cubes
2 unit
Beef Broth Concentrate
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
56 g
Yellow Onion
1 tbsp
Garlic Puree
1 tbsp
Italian Seasoning
¼ cup
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
Not included in your delivery
2 tbsp
Butter*
(Contains Milk)
1 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. 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 turkey, 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.
