Turkey Meatballs with Butternut Squash Truffle Risotto

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

truffle oil

🥗Healthier: olive oil

💰Cheaper: mushroom oil

Mushroom oil provides a similar earthy flavor at a lower cost.

Preheat the oven to 475°F instead of broiling due to the risk of burning the meatballs.

Prepare all ingredients for the turkey meatballs and risotto (misen plas).

Combine ground turkey, panko breadcrumbs, 1 small onion (chopped), 1 egg, 1 clove garlic (minced), butcher box seasoning, lemon pepper, and salt in a bowl.

Add water as needed to the mixture, noting that more than 2 cups may be required for the risotto.

Season the meatball mixture with truffle salt if desired, or use regular salt.

Use a small ice cream scoop to shape the meatballs for uniform size.

For the risotto, use arboria rice without washing it to retain starch for creaminess.

Sauté 1 small onion or shallot in 2 tablespoons of butter until translucent.

Add the honey nut squash (or butternut squash) and cook until tender.

Pour in dry white wine and let it reduce slightly before adding the rice.

Gradually add water, stirring frequently until the rice is creamy and cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens