Butternut Squash Risotto - Serves 6

ingredients

• 4 Tbsp. butter
• 1 cup Arborio rice
• 1/2 cup white wine
• 1/2 tsp. salt
• 3 cups chicken broth
• 1 cup Stonewall Kitchen Butternut Squash Sauce
• 1/4- 1/2 cup Parmesan cheese

directions

1. Over medium-high heat melt the butter in a medium-sized saucepan.
2. Add the Arborio rice and sauté 1-2 minutes. Add the white wine and salt. Stir until liquid boils and is absorbed.
3. In a separate pan heat the chicken broth. Add the chicken broth in 1cup increments to the rice. Simmer until broth is almost absorbed, stirring often, about 4 minutes. Add more broth allowing each time for the broth to almost completely be absorbed for a total cook time of about 20 minutes. Rice should be creamy and tender.
4. Stir in Stonewall Kitchen Butternut Squash Sauce. Place in a serving dish and top with Parmesan cheese. Serve hot.

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Butternut Squash Pasta Sauce Item: 261620 $6.50