Butternut Squash Risotto – 16 oz bulk bag

Arborio rice, butternut squash, onion, may contain 2 5 or less canola oil, salt, spices, maple sugar, pumpkin powder, orange peel, natural flavor.

Heat 1 quart chicken stock to simmer and reserve.  Heat 2 T. olive oil in large saucepan over medium heat, add 1 cup butternut squash risotto and stir quickly until rice is well coated and opaque approx. 2 minutes. Add 1 cup stock to rice – cook stirring until rice has absorbed the stock. Repeat adding 1 cup of stock and stirring until absorbed until all of the stock has been added.