Butternut and Brussels Sprout Risotto

🥘 Ingredients

• Parmesan cheese
  ½ cup
• arborio rice
  1.5 c
• brussels sprouts
  8 oz
• butter
  1 tbsp
• butternut squash
  1 lb
• garlic
  2 clove
• honey
  1 oz
• lemon
  1 unit
• olive oil
  2 tbsp
• pancetta
  4 oz
• pepitas
  2 oz
• pepper
• salt
• veggie stock concentrate
  2 unit
• yellow onion
  1 unit

🍳 Cookware

• baking sheet
• small pot
• medium pot
• small pan
• parchment paper

1. 

   1

    Wash and dry all produce. Preheat oven to 400 degrees. Halve and trim brussels sprouts through stem. Toss butternut 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.

   brussels sprouts: 8 oz, butternut squash: 1 lb, olive oil: 2 tbsp, salt, pepper
2. 

   2

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

   veggie stock concentrate: 2 unit, yellow onion: 1 unit, garlic: 2 clove, lemon: 1 unit
3. 

   3

    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 minutes to ⏱️ 3 minutes . Add arborio rice and cook until translucent, ⏱️ 1 minutes to ⏱️ 2 minutes .

   pancetta: 4 oz, arborio rice: 1.5 c
4. 

   4

    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.
5. 

   5

    While risotto cooks, add pepitas to a small pan over medium-high heat. Toast until fragrant, ⏱️ 2 minutes to ⏱️ 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 minutes to ⏱️ 4 minutes . Remove to a parchment paper -lined plate and let cool.

   pepitas: 2 oz, honey: 1 oz
6. 

   6

    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.

   Parmesan cheese: ½ cup, butter: 1 tbsp