Arborio Rice, Butternut Squash, Onion, May Contain 2% or Less of Canola Oil, Salt, Spices, Maple Sugar, Pumpkin Powder, Orange Peel, Natural Flavors & Sunflower Lecithin.
Cooking: Heat 2 quarts of water or stock to a simmer and reserve. Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add Butternut Squash Risotto, stir to coat thoroughly and cook for 5 minutes. Lower heat and add 1 cup of reserved liquid to rice, stirring constantly until absorbed. Repeat process until all liquid has been absorbed and rice is tender, but firm, 18-23 minutes. Yields 7 cups cooked. Store in a cool, dry place.
Always refer to the actual package for the most accurate information