Risotto, Butternut Squash
Net Wt: 16oz
Heat 2 quarts of water or stock to a simmer and reserve. Heat 2 tablespoons of
olive oil in a large saucepan over medium heat. Add 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, 18-23 minutes.
Yields 7 cups cooked.
rice, butternut squash, onion, may contain 2% or less of canola oil, salt,
spices, maple sugar, pumpkin powder, orange peel, rosemary extract and sunflower
Serving Size: 45g, Amount Per Serving: Calories 160, Cal. From Fat 10, Total Fat
1g (2% DV), Saturated Fat 0g (0% DV), Cholesterol 0mg (0% DV), Sodium 210mg (9%
DV), Total Carbohydate 35g (12% DV), Dietry Fiber 1g, Sugars 1g, Protein 3g,
Vitamin A (50% DV), Vitamin C (15% DV), Calcium (2% DV), Iron (4% DV). Percent
Daily Values (DV) are based on a 2,000 calorie diet.
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Packaged on equipment that also packages peanuts, tree nuts, soy and wheat.
Our warehouse stores packaged tree nuts, soy, and dairy items in common areas.