Butternut and Brussels Sprout Risotto

🥘 Ingredients

• arborio rice
  1.5 c
• brussels sprouts
  1 bunch
• butter
  1 tbsp
• butternut squash (peeled and cubed)
  1 unit
• garlic
  3 cloves
• honey
  1 tbsp
• lemon
  1 unit
• olive oil
  2 tbsp
• pancetta (diced)
  8 oz
• parmesan cheese
  1/2 c
• pepitas
  4 tbsp
• pepper
  1/2 tsp
• salt
  1 tsp
• veggie stock concentrate
  1 unit
• yellow onion
  1 unit

🍳 Cookware

• baking sheet
• small pot
• medium pot
• small pan

1. 

   1

   Wash and dry all produce. Preheat oven to 400°F. 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, ⏱️ 25 minutes . Toss halfway through.

   brussels sprouts: 1 bunch, butternut squash: 1 unit (peeled and cubed), olive oil: 2 tbsp, salt: 1 tsp, pepper: 1/2 tsp
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: 1 unit, yellow onion: 1 unit, garlic: 3 cloves, lemon: 1 unit
3. 

   3

   Add half the pancetta to a medium pot over medium-high heat. Cook until crisp, ⏱️ 4 minutes . Remove and set aside. Add onion to same pot and toss to coat. Season with salt and pepper. Cook until softened, ⏱️ 3 minutes . Add arborio rice and cook until translucent, ⏱️ 2 minutes .

   pancetta: 8 oz (diced), arborio rice: 1.5 c
4. 

   4

   Add garlic to pot and cook until fragrant, ⏱️ 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, ⏱️ 3 minutes . 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, ⏱️ 4 minutes . Remove to parchment-lined plate and let cool.

   pepitas: 4 tbsp, honey: 1 tbsp
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: 1/2 c, butter: 1 tbsp