Welcome Guest, click here to register

Butternut Squash Risotto - Serves 6 View Larger

Butternut Squash Risotto - Serves 6


  • 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


  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.