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Not Quite Homemade Butternut Squash Risotto

I love to cook. From the spotting the perfect recipe on my Pinterest feed to wandering the aisles of the grocery store to the smell of my kitchen while food is cooking, I love the entire experience of preparing food but there are more days than not when time is crunched, the kids need to be at practice, and I’m running late from work. So I like to have a meal ideas on hand that are quick, easy and give me the same satisfaction of a meal that has taken an hour to prepare. 

This “not quite homemade” butternut squash risotto is the perfect fall side dish. It’s prepared with a few ingredients you can grab in 5 minutes from the grocery store! 

Ingredients:

  • Alexia Butternut Squash Risotto 
  • A few sprigs of fresh sage chopped
  • 1/4 cup walnuts- chopped 
  • Pomegranate perils 
  • 1 tablespoon butter 
  • 2 garlic cloves minced
  • 1 medium onion minced 
  • Salt and Pepper to taste

Directions: 

  1. Heat large skillet over medium heat. 
  2. Add butter 
  3. Cook garlic and onions for 3 minutes or until translucent 
  4. Add chopped sage and walnuts cook for 3 minutes or until sage is aromatic.
  5. Add Alexia butternut squash risotto, cover and cook for 8-10 minute. Tip: stir risotto occasionally, turn heat to high for last minute of cooking to allow risotto to crisp. 
  6. Transfer to plate. Salt and pepper to taste.Garnish with pomegranate perils and a few walnuts. 

Serve with a large salad to keep it vegetarian or pair with a rotisserie chicken and you can have dinner on the table in less than 20 minutes! 

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