Name: Roasted Butternut Orange Risotto
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Cubed butternut squash - 2 cups; Olive oil, divided - 3 tablespoons; Sea salt to taste - 3 tablespoons; Ground white pepper to taste - 3 tablespoons; Swanson® Unsalted Chicken Stock - 4 cups; Orange juice - 2 cups; Large sprig fresh rosemary - 1; Sweet onion, diced - 1; Arborio rice - 1 ¼ cups; Butter - 2 tablespoons; Chopped dried cranberries - ⅓ cup; Chopped pecans - 1 tablespoon

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.