Cauliflower and Butternut Squash Risotto

Since my last post I moved to Dallas and started a job! I have been slowly getting settled in, and I finally feel like I have the time to start cooking again. It is great timing because my favorite cooking season is fall. The options at Trader Joe’s are endless and the flavors are amazing.

Last night I cooked the cauliflower and butternut squash risotto that was just released in their frozen section as a part of their fall collection. I was extremely excited about this because I love risotto so much and I have been wanting Trader Joe’s to bless us with a cauliflower version. As you all know, Trader Joe’s can make anything out of cauliflower. The fact that this risotto was also cooked with my second favorite vegetable, butternut squash, was just the icing on the cake. I decided to make mine with the sweet Italian chicken sausage. These are great to have on hand because they are a easy protein to add to a variety of things (pasta, pizzas, eggs etc).

Ingredients:

- 1 bag of Cauliflower and Butternut Squash Risotto

- 1 Sweet Chicken Italian Sausage

- Parmesan

- Kale

- Caesar Salad Dressing

- Croutons

Recipe:

Start by cooking the chicken. Slice the chicken into pieces, and add to a pan over medium high heat with a little bit of olive oil. Cook them until the outer side is a little brown. Set that aside on a plate while the risotto cooks.

In the same pan add one tablespoon of olive oil over medium heat and add the whole bag of the Trader Joe’s Cauliflower and Butternut Squash risotto. Stir occasionally as the risotto cooks. Cook for about 5-7 minutes. Once the risotto is at the consistency you desire, add back the chicken and a little bit of parmesan, salt and pepper to taste.

While the risotto cooks I like to prepare my salad. Add kale, the Trader Joe’s Caesar dressing, croutons, and parmesan. Toss the salad, and you are ready to go!