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 minutes

Cook Time

20 minutes

Servings

4

Directions

  1. Heat olive oil in large nonstick skillet over medium heat and cook onion 4 minutes or until softened. Add garlic and cook 30 seconds.

  2. 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.

Recipe Video