We are thrilled to announce the grand prize winner of our
recipe contest with Sprout Foods and MiniMunchers.com. —
Jamie Levine is our
Grand Prize
Winner with her mouth-watering Roasted
Butternut Squash Risotto recipe. Levine says: “This recipe is something I’ve actually been making for several years and used to roast and puree my own squash. Sprout is delicious and I’ve used it in everything from waffles to meatballs!”
Other winners, and their recipes, will be announced in the coming weeks. Stay tuned!
Roasted Butternut Squash Risotto
Serves 4
Ingredients:
2 tablespoons butter
4 cloves garlic, minced
1/2 yellow onion, minced
1 cup Arborio rice
Salt and ground black pepper to taste
1/3 cup dry white wine
5 cups hot vegetable broth
Six 2.5 oz. pouches of Sprout Organic Roasted Butternut Squash
1/4 cup grated Parmesan cheese
Melt butter in a saucepan over medium-high heat. Add garlic and onion
and stir for 2 minutes until the onion begins to soften, then add in the
rice. Season with salt and pepper. Using a wooden spoon, stir
constantly until the rice is glossy from the butter, and the onion
begins to brown on the edges, about 5 minutes more. Pour in the white
wine, stirring constantly. Once wine has evaporated, stir in 1/3 of the
hot vegetable broth and reduce heat to medium. Cook and stir until the
vegetable broth has been absorbed by the rice, 5 to 7 minutes. Add 3 of
the Sprout pouches and half of the remaining vegetable broth- stirring
until it has been absorbed. Pour in the remaining broth and continue
stirring until the risotto is creamy. Finish by stirring in the
remaining 3 pouches of Sprout and Parmesan cheese. Season as necessary
with salt and pepper. Garnish with grated Parmesan and cracked black
pepper.
Enjoy!
