olive oil Kosher salt and pepper 6 cups water 6 tsp. Gentle stirring the rice while gradually adding warm stock or broth draws the starch out of the rice grains and creates the creamy consistency and al dente texture fundamental to risotto. Butternut Squash Risotto 1 butternut squash, peeled and cut into cubes 2 Tbs. Risotto is a marvelous culinary expression of Italy, combining the wholesomeness of rice with quality flavorings and spices. Arborio rice is bred to be creamy and absorb great quantities of liquid while remaining firm and maintaining intact individual grains. Arborio is a high-starch, short-grain grown in the Piedmont and Lombardy regions of Italy. The secret to excellent risotto lies with the short-grain Arborio rice, the preferred risotto rice. Fully seasoned and ready-to-cook, one quart of warmed stock or broth is all you need to create a delicious one-pan meal or side. Made with authentic Arborio rice and rich, sweet butternut squash, this rustic blend of rice, vegetables, herbs, and spices cooks into a creamy, flavoring risotto, sure to warm the coldest winter evening. Storage & handlingĪrborio rice, butternut squash, onion, contains 2% or less canola oil, salt, spices (including chives, sage), maple sugar, pumpkin powder, orange peel, rosemary extract (maltodextrin, rosemary extract). Remove from the oven and transfer to a food processor. Roast the butternut squash for 30-35 minutes.
Add remaining liquid 1 cup at a time, cooking and stirring until rice absorbs all the liquid after each addition and rice is tender but firm. Arrange the cubed butternut squash on a large sheet pan, and toss with a few drizzles of olive oil, a few sprinkles of salt and pepper. Cook, stirring, until rice has absorbed liquid. Microwave, covered with vented plastic wrap, for 7 to 10 minutes or until tender, rearranging once. Place, cut sides down, in a baking dish with 2 Tbsp.
Add 1 cup Butternut Squash Risotto and stir quickly until rice is well coated and opaque, about 2 minutes. To make butternut squash puree, wash and halve lengthwise a 1 1/2-lb. Heat 1 tablespoon olive oil in large saucepan over medium heat. Heat 1 quart water or chicken stock to simmer and reserve.
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