Chef Meagan Entree Butternut Squash Risotto

Chef Meagan Entree Butternut Squash Risotto

Rich, Comforting, Velvety, Creamy...  What more could you want!

Enjoy Single or Double Portions!

Ingredients: Arborio Rice, Vegetable Stock (Water, Onion, Celery, Carrots, Zucchini, Summer Squash, Cauliflower, Broccoli, Bay Leaves, Rosemary, Thyme, Parsley, Black Peppercorns, Kosher Salt), Garlic, Onions, Butter (Milk), Parmesan (Partially skimmed cows milk, Cheese cultures, Salt and Enzymes), Goat Cheese, Kosher Salt and White Pepper. Local Organic Squash, canola oil, olive oil, sea salt, ginger, ancho, white pepper, sage.

Add on:

Sweet Grass Dairy Lemon Basil Chicken: Sweet Grass Farms chicken breast, lemon juice, dijon mustard (distilled white vinegar, mustard seed, water, salt, white wine, citric acid, tartaric acid, sugar, spices), rosemary, garlic, onion, basil, kosher salt, white pepper, canola oil, olive oil. Crispy Onions- Red onions, Rice Flour, Vegetable Oil.

In a medium-large skillet on medium low, place the risotto and a quarter of the stock provided, stirring every minute or two or until the stock has been completely absorbed. Then add another quarter of stock and repeat the process from above. Taste the risotto to see if it's the texture you like, if it is too crunchy for you add another 1/4 of the stock. Stir as it continues to get creamier, and taste again. The risotto should be creamy not soupy, and tender. If it is tender and creamy add your vegetables, and cheese. Garnish with crispy onions.

Vegetarian: Vegetarian, Gluten Free, Soy Free, Corn Free, Nut Free

Chicken: Gluten free, soy free, corn free, nut free

ORDERS END MIDNIGHT ON SATURDAY - No Adjustments Afterwards!