Stonewall Kitchen Butternut Squash Risotto

4.4 (102 items)

Limited Time Sale

Until the end

New $79.00 (tax included) Number of stocks: 1

Used $39.50 (tax included) New Arrivals and Restocks Number in stock: 1

$39.50 cheaper than the new price!!

Free shipping for purchases over $99 ( Details )
Free cash-on-delivery fees for purchases over $99

Other shops (12) $99 ~

See all stores

Please note that the sales price and tax displayed may differ between online and in-store. Also, the product may be out of stock in-store.

New $79.00

Product details

Management number	203261230	Release Date	2025/10/01	List Price	$39.50	Model Number	203261230
Category	Shop Food & Drink Mustard & Condiments

For centuries Italian cooks have complemented their meals with the creamy comfort found in perfectly cooked risotto. Now you can enjoy that same authentic taste and quality whenever you crave it with our Butternut Squash Risotto Mix. Made with premium Arborio rice, it plumps up al dente with the rich and savory flavors of butternut squash.

It’s a restaurant quality dish that you can make easily at home.

In Italy, risotto is normally a primo or first course served on its own before the main course but you can feel confident about serving our delicious Butternut Squash Risotto with grilled meats or chicken. The simple key to making our risotto “just right”, is starting with the best Arborio rice. Ours is long & plump and ready to slowly absorb all the flavor of the butternut squash yet still remain al dente, the way it should be.

Authentic and full flavored
Great as a main dish or served as a side
Easy to make with just a few items from your pantry

Instructions
3-3 ½ cups chicken stock (more if needed), preferably low sodium
3 Tbsp. unsalted butter or olive oil
½ cup onion, finely chopped
½ cup white wine, optional
Grated Parmesan for garnish, optional

In a sauce pan heat chicken stock, keep on very low simmer. In a separate medium-sized, heavy saucepan, heat the butter (or olive oil) over medium heat until melted. Add the onion and sauté until translucent, about 5-7 minutes. Add the risotto mix and stir to coat all grains for 2-3 minutes (do not allow the rice to brown). Optional: add white wine, stir and cook for 1-2 minutes until the rice has absorbed all the wine. Add 2 cups of the warmed chicken stock; stir occasionally until most of the liquid is absorbed, approximately 10 minutes. Continue to add chicken stock ½ cup at a time, stirring occasionally until most liquid is absorbed. Repeat until all chicken stock is added and absorbed, approximately 20-25 minutes. Rice should be tender and creamy. Garnish with a generous sprinkling of Parmesan cheese.