Lunch, Side Dishes

Butternut Squash and Asparagus Risotto 

  • Prep 15 mins
  • Steam 8 mins
  • Cook 15 mins
  • Total 28 mins
  • Easy
  • Serves 5

TIP: If risotto is too thick, add additional ¼ cup vegetable stock when adding the cheese and parsley.


  • Contains Milk/Dairy

Tip: Allergy Advice

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)

  • 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


  • 2 medium bowls
  • Step 1

    Combine the rice, stock, salt, pepper, and onion powder in the Combi Cooker 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 even layer. Slide the tray into Level 2.

  • Step 3

    Close door and flip the SmartSwitch to COMBI COOKER. Select COMBI 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 another medium bowl, toss the asparagus with the remaining olive oil, salt, pepper, and lemon zest. When 7 minutes remain on the time, open the door and add the asparagus to the other side of the bake tray, spreading into and even layer. Close the door to continue cooking.

  • Step 5

    When cooking is complete, remove bake tray 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 additional Parmesan cheese if desired.