Dinner • Veggie Swaps
Butternut Squash “Risotto”
This is a silky, creamy risotto that you won’t believe you made at home. Using Green Giant® Riced Veggies Butternut Squash gives your “risotto” a burst of flavor and a cozy spin on a restaurant favorite.
Prep Time
10 minutesCook Time
20 minutesServings
4Ingredients
2 tablespoons olive oil
1 small onion, chopped (about 1/2 cup)
2 cloves garlic, finely chopped
1/2 cup chicken broth
1 (10 oz.) package Green Giant® Riced Veggies Butternut Squash
2 tablespoons grated Parmesan cheese, plus additional for topping
2 tablespoons chopped fresh sage
Directions
Heat olive oil in large nonstick skillet over medium heat and cook onion 4 minutes or until softened. Add garlic and cook 30 seconds.
Stir in Green Giant Riced Veggies Butternut Squash and chicken broth, then cook over medium heat 4 minutes or until softened. Stir in Parmesan cheese and sage. Serve with additional Parmesan cheese, if desired.
Tip: To make a squash and mushroom risotto, add 2 cups sliced mushrooms with the garlic and cook 4 minutes or until mushrooms are tender.
