Posted on by Creative Co-Op

Butternut Squash Risotto

Made with genuine Arborio rice and rich, sweet butternut squash, our Butternut Squash Risotto, a rustic blend of rice, vegetables, herbs, and spices, cooks into a creamy risotto sure to warm the coldest winter evening.

  • High quality Arborio rice infused with dehydrated butternut squash and savory herbs and spices
  • 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
  • Cooks to traditional creamy, velvety risotto in minutes
  • Naturally gluten free
  • Add a healthy serving of steamed vegetables for a hearty vegetarian meal
  • Sprinkle with cinnamon, add raisins and nuts and serve as a surprisingly sweet side
  • Add cooked eggplant for a quick casserole-style entrée

Recipes:

Butternut Squash & Goat Cheese Arancini What do we like to do with our Butternut Squash Risotto? Named for their shape and color these traditional Italian stuffed risotto fritters are the answer. Slightly tart, creamy goat cheese contrasts nicely with the mild sweetness of our Butternut Squash Risotto. PREP TIME: 25 Minutes COOK TIME: 75 Minutes INGREDIENTS: 2 qt Vegetable Broth 2 Tbsp Olive Oil 2 c F+F Butternut Squash Risotto ¾ c All-Purpose Flour 3 Eggs, whisked 2 c Panko Breadcrumbs 4 oz Goat Cheese Vegetable Oil, for frying F+F Tomato Basil Marinara Sauce, for serving DIRECTIONS: 1. Bring vegetable broth to a boil. Reduce heat to a simmer. 2. Heat olive oil in large saucepan over medium heat. Add F+F Butternut Squash Risotto, stir to coat thoroughly & cook for 5 minutes. Lower heat & add 1 cup of simmering vegetable broth to the risotto, stirring constantly until absorbed. Repeat process using remaining broth, until all liquid has been absorbed & rice is tender but firm, 18 to 23 minutes. 3. Spread cooked risotto onto parchment-lined baking sheet & let cool completely. 4. To make the arancini, place flour, eggs & panko into three separate bowls. Scoop up ¼ cup of cooled risotto & place ½ teaspoon goat cheese in middle. Form it into ball, then roll it in flour, dip in the egg & roll in panko bread crumbs. Set each on a tray. Repeat with all remaining risotto. 5. Fill a wide, heavy-bottomed sauce pan with about 3 inches of vegetable oil & heat over medium heat to about 350°F. Fry the arancini in batches until brown, turning often, for about 2 to 3 minutes per batch. Transfer to a paper-towel-lined plate to drain. 6. Serve immediately, with F+F Tomato Basil Marinara Sauce, for dipping. Enjoy!
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