Butternut Squash Risotto
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Item No.
251821
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Ingredients
- 4 Tablespoons butter
- 1 cup arborio rice
- 1/2 cup white wine
- 1/2 teaspoon salt
- 3 cups chicken broth
- 1 cup Stonewall Kitchen Butternut Squash Pasta Sauce
- 1/4 - 1/2 cup Parmesan cheese
Directions
- Over medium-high heat melt the butter in a medium-sized saucepan.
- Add the arborio rice and sauté 1-2 minutes. Add the white wine and salt. Stir until liquid boils and is absorbed.
- In a separate pan heat the chicken broth. Add the chicken broth in 1 cup 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.
- Stir in Butternut Squash Pasta Sauce. Place in a serving dish and top with Parmesan cheese. Serve hot.
