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


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
Makes approx. 28 Arancini

2 Quarts Vegetable Broth
2 Tablespoons Olive Oil
2 Cups F+F Butternut Squash Risotto
3/4 Cup All- Purpose Flour
 3 Eggs, whisked
2 Cups Panko Breadcrumbs
4 Ounces Goat Cheese
Vegetable Oil for Frying
F+F Tomato Basil Marinara Sauce for Serving
alibut, cut into small pieces
1 French Baguette

1.	Bring vegetable broth to a boil. Reduce heat to simmer and reserve.
2.	Heat olive oil in large saucepan over medium heat. Add F+F Butternut Squash Risotto, stir to coat thoroughly and cook for 5 minutes. Lower heat and add 1 cup of reserved liquid to rice, stirring constantly until absorbed. Repeat process until all liquid has been absorbed and rice is tender but firm, 18 to 23 minutes.
3.	Spread cooked risotto onto parchment-lined baking sheet, and let cool completely.
4.	Place flour, eggs and panko on three separate plates. Scoop up 1/4 cup of cooled risotto and place 1/2 teaspoon goat cheese in middle. Roll into ball, then roll in flour, dip in egg and roll in panko bread crumbs. Set on tray. Repeat with all remaining risotto.
 5.	Fill wide, heavy-bottomed pan with about 3 inches vegetable oil, and heat over medium heat to about 350°F. Fry Arancini in batches, turning often, until brown, about 2 to 3 minutes per batch. Transfer to paper towel-lined plate.
6.	Serve immediately with F+F Tomato Basil Marinara Sauce for dipping.