Butternut Squash & Walnut Risotto

Make mealtime even tastier with these fall-inspired side dishes. Arborio rice is simmered with chicken stock, white wine, onions, and garlic until tender. Then, we stir in a flavorful pumpkin purée, butter, and Parmesan, and top it with roasted butternut squash and candied maple cinnamon walnuts. You’ll also find Brussels sprouts that are roasted with garlic oil, sage, rosemary, thyme, and finished with a dollop of herbed brown butter.

Ingredients: Brussels Sprouts, Water, Butternut Squash, Arborio Rice, Chardonnay Wine (Grapes, Sulfites), Olive Pomace Oil, Grated Parmesan Cheese ((Parmesan Cheese (Pasteurized Cow’S Milk, Cheese Culture, Salt, Enzymes), Water, Milk Protein, Modified Food Starch, Palm Oil Blend, Salt, Disodium Phosphate, Citric Acid, Xanthan Gum), And Calcium Propionate (Preservative)), Pumpkin, Walnuts, Unsalted Butter (Pasteurized Cream, Natural Flavorings), Cream Cheese (Pasteurized Milk And Cream, Salt, Cheese Culture, Stabilizers (Xanthan Gum, Carob Bean Gum, Guar Gum)), Onions, Roasted Chicken Stock (Chicken Stock, Roasted Chicken Stock, Mirepoix Stock (Made Of Carrot, Celery And Onion Stocks, Dried Chicken Stock, Salt, Gelatin, Water, White Wine)), Sea Salt, Garlic, Maple Syrup, Toasted Onion Powder, Toasted Garlic Powder, Black Pepper, Rubbed Sage, Nonfat Dry Milk (Nonfat Dry Milk, Lactose, Vitamin A Palmitate, Vitamin D3), Dried Thyme, Dried Rosemary, Dried Parsley, Cinnamon, Thyme, Sage, Rosemary