- Place the sauté pan on medium heat with 3-4 teaspoons of oil. (We recommend olive oil.) Preheat the pan for 2 minutes. While the pan is heating trim the end off the brussels sprouts and cut into bite size pieces.Add to preheated pan and cook for 2-3 minutes then add in the butternut squash. Sauté for 3-4 minutes to begin softening.
- Now add half of the vegetable wine stock and the risotto to the pan. Stir constantly for 3-4 minutes. Lower heat then add the remaining stock and the peas. Stir and let simmer, stirring occasionally for 3 more minutes.
- Lastly, cut the Sundried Tomato Butter into 4 pieces then stir into the risotto. Remove from the burner. Please turn off all heating elements.
- Divide the risotto among two shallow bowls or plates. Dig in!
Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs and may contain traces of these allergens.