Butternut Squash Risotto

Directions

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.