Roasted Butternut Orange Risotto
Recipe information
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Cooking:
15 min.
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Servings per container:
8
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Source:

Ingredients for - Roasted Butternut Orange Risotto

1. Cubed butternut squash - 2 cups
2. Olive oil, divided - 3 tablespoons
3. Sea salt to taste - 3 tablespoons
4. Ground white pepper to taste - 3 tablespoons
5. Swanson® Unsalted Chicken Stock - 4 cups
6. Orange juice - 2 cups
7. Large sprig fresh rosemary - 1
8. Sweet onion, diced - 1
9. Arborio rice - 1 ¼ cups
10. Butter - 2 tablespoons
11. Chopped dried cranberries - ⅓ cup
12. Chopped pecans - 1 tablespoon

How to cook deliciously - Roasted Butternut Orange Risotto

1. Stage

Preheat oven to 400 degrees F (200 degrees C).

2. Stage

Toss butternut squash chunks lightly with 1 tablespoon olive oil and a pinch of sea salt and white pepper. Spread on a roasting pan and bake in preheated oven until fork tender, 15 to 20 minutes.

3. Stage

Combine Swanson® Unsalted Chicken Stock, orange juice, and rosemary in a saucepan. Bring to boil; reduce heat to low or a heat level that allows it to slowly simmer.

4. Stage

Heat 2 tablespoons olive oil in a large saute pan over medium heat. Add onions and saute until the onion is translucent, 3 to 5 minutes. Add Arborio rice and cook and stir until rice is coated and starting to toast, 1 to 2 minutes.

5. Stage

Pour in 1 cup of the Swanson® Unsalted Chicken Stock/orange juice mixture and stir until liquid is absorbed into the rice.

6. Stage

Continue to add liquid 1/2 cup at a time, stirring until well absorbed before adding the next 1/2 cup until all the liquid has been added, about 30 minutes. Remove pan from heat; discard rosemary sprig. Stir in roasted butternut squash, butter, and dried cranberries. Season with salt and white pepper. Top with chopped pecans.