Butternut Squash Risotto with Summer Fresh Roasted Butternut Squash Dip

½ cup (125ml) Onion, diced
1 tbsp (15ml) Olive oil
2 cups (500ml) Carnaroli rice, or Arborio rice
35 fl. oz. (1L) Chicken stock
1 x 8oz (227g) Summer Fresh Roasted Butternut Squash Dip
1½ tsp (7ml) Salt

1. Saute the onions in olive oil over medium heat until translucent, approximately 7-10 minutes.

2. Add rice and continue to cook, stirring constantly for 5 minutes.

3. Pour chicken stock into rice in 1 cup (250ml) increments, stirring regularly between each addition of liquid.

4. Once all the chicken stock has been absorbed, remove from heat, stir in Summer Fresh Roasted Butternut Squash Dip, and add salt.

Serve immediately for best results

Serves 4-6

Recipe courtesy of Summer Fresh Salads Inc.