This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
Level 1 (Combi Cooker Pan)
200g
Arborio rice
960g
vegetable stock
Kosher salt, as desired
Ground black pepper, as desired
1/2 teaspoon
onion powder
45g
grated Parmesan cheese
2 tablespoons
fresh parsley, chopped
Level 2 (Bake Tray)
410g
butternut squash, cut into 1/2” pieces
1 teaspoon
fresh thyme, chopped
2 tablespoons
olive oil, divided
Kosher salt, as desired
Ground black pepper, as desired
454g
asparagus, trimmed, cut into 1” pieces
Zest of 1 lemon
Level 1 (Combi Cooker Pan)
1 cup
Arborio rice
4 cups
vegetable stock
Kosher salt, as desired
Ground black pepper, as desired
1/2 teaspoon
onion powder
1/2 cup
grated Parmesan cheese
2 tablespoons
fresh parsley, chopped
Level 2 (Bake Tray)
2 cups
butternut squash, cut into 1/2” pieces
1 teaspoon
fresh thyme, chopped
2 tablespoons
olive oil, divided
Kosher salt, as desired
Ground black pepper, as desired
1 pound
asparagus, trimmed, cut into 1” pieces
Zest of 1 lemon
Utensils
2 medium bowls
Step 1
Combine the rice, stock, salt, pepper, and onion powder in the CombiCooker Pan, then slide the pan into Level 1.
Step 2
In a medium bowl, toss the butternut squash with the thyme, 1 tablespoon olive oil, salt, and pepper as desired. Transfer the ingredients to one side of the Bake Tray and spread into an evenlayer. Slide the tray into Level 2.
Step 3
Close door and flip the SmartSwitch to COMBI COOKER. SelectCOMBI MEALS set temperature to 400°F and set time to 15 minutes. Press START/STOP and begin cooking (the unit will steam for 8 minutes).
Step 4
In anothermedium bowl, toss the asparagus with the remaining olive oil, salt, pepper, and lemon zest. When 7 minutes remainon the time, open the doorand add the asparagus to the other side of the bake tray, spreading into andeven layer. Close the door to continue cooking.
Step 5
When cooking is complete, remove baketray and pan. Stir the cheese and parsley into the rice until smooth, then add the butternut squash and asparagus and fold into the risotto. Serve warm with additionalParmesan cheese if desired.
Combine the rice, stock, salt, pepper, and onion powder in the CombiCooker Pan, then slide the pan into Level 1.
Level 1 (Combi Cooker Pan)
200g
Arborio rice
960g
vegetable stock
Kosher salt, as desired
Ground black pepper, as desired
1/2 teaspoon
onion powder
45g
grated Parmesan cheese
2 tablespoons
fresh parsley, chopped
Level 2 (Bake Tray)
410g
butternut squash, cut into 1/2” pieces
1 teaspoon
fresh thyme, chopped
2 tablespoons
olive oil, divided
Kosher salt, as desired
Ground black pepper, as desired
454g
asparagus, trimmed, cut into 1” pieces
Zest of 1 lemon
Level 1 (Combi Cooker Pan)
1 cup
Arborio rice
4 cups
vegetable stock
Kosher salt, as desired
Ground black pepper, as desired
1/2 teaspoon
onion powder
1/2 cup
grated Parmesan cheese
2 tablespoons
fresh parsley, chopped
Level 2 (Bake Tray)
2 cups
butternut squash, cut into 1/2” pieces
1 teaspoon
fresh thyme, chopped
2 tablespoons
olive oil, divided
Kosher salt, as desired
Ground black pepper, as desired
1 pound
asparagus, trimmed, cut into 1” pieces
Zest of 1 lemon
Step 2 of 5
In a medium bowl, toss the butternut squash with the thyme, 1 tablespoon olive oil, salt, and pepper as desired. Transfer the ingredients to one side of the Bake Tray and spread into an evenlayer. Slide the tray into Level 2.
Level 1 (Combi Cooker Pan)
200g
Arborio rice
960g
vegetable stock
Kosher salt, as desired
Ground black pepper, as desired
1/2 teaspoon
onion powder
45g
grated Parmesan cheese
2 tablespoons
fresh parsley, chopped
Level 2 (Bake Tray)
410g
butternut squash, cut into 1/2” pieces
1 teaspoon
fresh thyme, chopped
2 tablespoons
olive oil, divided
Kosher salt, as desired
Ground black pepper, as desired
454g
asparagus, trimmed, cut into 1” pieces
Zest of 1 lemon
Level 1 (Combi Cooker Pan)
1 cup
Arborio rice
4 cups
vegetable stock
Kosher salt, as desired
Ground black pepper, as desired
1/2 teaspoon
onion powder
1/2 cup
grated Parmesan cheese
2 tablespoons
fresh parsley, chopped
Level 2 (Bake Tray)
2 cups
butternut squash, cut into 1/2” pieces
1 teaspoon
fresh thyme, chopped
2 tablespoons
olive oil, divided
Kosher salt, as desired
Ground black pepper, as desired
1 pound
asparagus, trimmed, cut into 1” pieces
Zest of 1 lemon
Step 3 of 5
Close door and flip the SmartSwitch to COMBI COOKER. SelectCOMBI MEALS set temperature to 400°F and set time to 15 minutes. Press START/STOP and begin cooking (the unit will steam for 8 minutes).
Level 1 (Combi Cooker Pan)
200g
Arborio rice
960g
vegetable stock
Kosher salt, as desired
Ground black pepper, as desired
1/2 teaspoon
onion powder
45g
grated Parmesan cheese
2 tablespoons
fresh parsley, chopped
Level 2 (Bake Tray)
410g
butternut squash, cut into 1/2” pieces
1 teaspoon
fresh thyme, chopped
2 tablespoons
olive oil, divided
Kosher salt, as desired
Ground black pepper, as desired
454g
asparagus, trimmed, cut into 1” pieces
Zest of 1 lemon
Level 1 (Combi Cooker Pan)
1 cup
Arborio rice
4 cups
vegetable stock
Kosher salt, as desired
Ground black pepper, as desired
1/2 teaspoon
onion powder
1/2 cup
grated Parmesan cheese
2 tablespoons
fresh parsley, chopped
Level 2 (Bake Tray)
2 cups
butternut squash, cut into 1/2” pieces
1 teaspoon
fresh thyme, chopped
2 tablespoons
olive oil, divided
Kosher salt, as desired
Ground black pepper, as desired
1 pound
asparagus, trimmed, cut into 1” pieces
Zest of 1 lemon
Step 4 of 5
In anothermedium bowl, toss the asparagus with the remaining olive oil, salt, pepper, and lemon zest. When 7 minutes remainon the time, open the doorand add the asparagus to the other side of the bake tray, spreading into andeven layer. Close the door to continue cooking.
Level 1 (Combi Cooker Pan)
200g
Arborio rice
960g
vegetable stock
Kosher salt, as desired
Ground black pepper, as desired
1/2 teaspoon
onion powder
45g
grated Parmesan cheese
2 tablespoons
fresh parsley, chopped
Level 2 (Bake Tray)
410g
butternut squash, cut into 1/2” pieces
1 teaspoon
fresh thyme, chopped
2 tablespoons
olive oil, divided
Kosher salt, as desired
Ground black pepper, as desired
454g
asparagus, trimmed, cut into 1” pieces
Zest of 1 lemon
Level 1 (Combi Cooker Pan)
1 cup
Arborio rice
4 cups
vegetable stock
Kosher salt, as desired
Ground black pepper, as desired
1/2 teaspoon
onion powder
1/2 cup
grated Parmesan cheese
2 tablespoons
fresh parsley, chopped
Level 2 (Bake Tray)
2 cups
butternut squash, cut into 1/2” pieces
1 teaspoon
fresh thyme, chopped
2 tablespoons
olive oil, divided
Kosher salt, as desired
Ground black pepper, as desired
1 pound
asparagus, trimmed, cut into 1” pieces
Zest of 1 lemon
Step 5 of 5
When cooking is complete, remove baketray and pan. Stir the cheese and parsley into the rice until smooth, then add the butternut squash and asparagus and fold into the risotto. Serve warm with additionalParmesan cheese if desired.
