Roasted Vegetable Risotto with Sun-Dried Tomato Butter

1. 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.
2. 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.
3. Lastly, cut the Sundried Tomato Butter into 4 pieces then stir into the risotto. Remove from the burner. Please turn off all heating elements.
4. 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.