Butternut Squash Risotto
Butternut Squash is a seasonal favorite that can now be enjoyed year around. This risotto imparts the winter squash's vibrant yellow color and subtle, sweet flavor.
Cooking Instructions
Stovetop Instructions
Sauté rice with ½ tbsp olive oil* in a 2-qt heavy saucepan over medium heat. Add 2 cups of water and ½ cup milk, and contents of seasoning pouch, stirring well to blend seasonings. Heat to boil. Reduce heat to simmer. Do not cover. Cook 20 minutes, stirring occasionally. Serve piping hot.
Microwave Instructions
For safety: Use microwaveable bowl, lid or plastic wrap. Microwaves vary; adjust time as needed.Place 2 cups water and ½ cup milk, ½ tbsp olive oil, rice and the seasoning into a 2-qt bowl. Mix well to blend the seasonings. Cover. Cook 10 minutes on high. Uncover carefully and stir well. Cook uncovered for 10 additional minutes. Serve piping hot.
*Variations
Use ½ tbsp butter or margarine.
Ingredients
Eco-Farmed Arborio rice, dried butternut squash, evaporated cane juice, sea salt, rice flour, dried onion, yeast extract, spices (black pepper, ginger, nutmeg, sage), dried garlic, organic maltodextrin, natural butter flavor (contains milk), dried parsley, citric acid, tumeric, paprika extract (color). Contains Milk.
Nutrition Information
