Classic Italian risotto gets a seasonal twist with the addition of sweet butternut squash, peas, and basil. To further amp up the flavours of the creamy risotto, it’s served with garlic-and-rosemary-marinated chicken that’s paired with a tangy balsamic glaze that’s sweetened with a touch of honey. A side of garlic roasted Brussels sprouts balances out the richness of the main.

Ingredients: Chicken breast • Water • Brussels sprouts • Arborio rice • Butternut squash • Balsamic vinegar (wine vinegar, cooked grape must, sulphites) • Sugars (honey, coconut palm sugar) • Chardonnay wine (sulphites) • Olive oil • Parmesan cheese (milk, modified milk ingredients, bacterial culture, salt, lipase, calcium chloride, rennet and/or microbial enzyme, powdered cellulose, parmesan flavour (natural)) • Green peas • Spanish onion • Butter (milk) • Roasted garlic (garlic, extra virgin olive oil, water, natural flavour, lactic acid, calcium disodium EDTA) • Sea salt • Apple cider vinegar • Tapioca starch • Garlic • Chicken glace (chicken broth, carrot, onion, garlic, spices) • Basil • Black pepper • Onion powder • Rosemary • Garlic powder • Sage • Dried chives • Thyme • Parsley.