Butternut Squash Risotto

By fitlexyskitchen
February 4, 2015
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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
  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.

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