Butternut Squash Risotto

February 4, 2015

Author Notes: A delicious and creamy butternut squash risotto.fitlexyskitchen

Serves: 4


  • 1 cup Vitacost Butternut Squash Risotto
  • 1 Yellow Onion (Chopped)
  • 1 quart Chicken Stock (Organic)
  • 3 Garlic Cloves
  • 2 tablespoons Olive Oil
In This Recipe


  1. Bring 2 quarts of chicken stock to a simmer and set aside. Heat 2 tablespoons olive oil in a large sauce pan over medium heat.
  2. Add in garlic and yellow onion and saute until fragrant. Next, add in 1 cup Vitacost Butternut Squash Risotto, stir to coat thoroughly and cook for 2-3 minutes.
  3. Add 1/4 cup of reserved liquid to risotto and stir until absorbed. Repeat until all reserved liquid is absorbed, risotto is firm and mixture reaches a creamy consistency, about 18-23 minutes.

More Great Recipes:
Risotto|Pasta|Grains|Seafood|Butternut Squash|Serves a Crowd|5 Ingredients or Fewer|One-Pot Wonders|Make Ahead|Slow Cook|Rosh Hashanah|Spring