Butternut Squash is a seasonal favorite that can now be enjoyed year
around. This risotto imparts the winter squash's vibrant yellow color
and subtle, sweet flavor.
Sauté rice with ½ Tbsp olive oil* in a 2-qt heavy saucepan
over medium heat. Add 2 cups of water and ½ cup milk, and contents of
seasoning pouch, stirring well to blend seasonings. Heat to boil.
Reduce heat to simmer. Do not cover. Cook 20 minutes, stirring
occasionally. Serve piping hot.
For safety: Use microwaveable bowl, lid or plastic wrap.
Microwaves vary; adjust time as needed. Place 2 cups water and ½ cup
milk, ½ tbsp olive oil, rice and the seasoning into a 2-qt bowl. Mix
well to blend the seasonings. Cover. Cook 10 minutes on high. Uncover
carefully and stir well. Cook uncovered for 10 additional minutes.
Serve piping hot.
Use ½ tbsp butter.
Arborio rice, butternut squash, sea salt, dried cane syrup, rice flour, dried onion, spices (parsley, ginger, nutmet, pepper, sage), natural butter flavor, dried garlic, rice concentrate, sunflower or safflower oil, citric acid, turmeric, paprika extract. Contains