adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Roasted Butternut Orange Risotto
Roasted Butternut Orange Risotto
0 Likes
Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Vibrant butternut squash risotto infused with citrusy orange juice, savory chicken stock, and aromatic rosemary.
Ingredients:
  • 2 cups cubed butternut squash
  • 3 tablespoons olive oil, divided
  • sea salt to taste
  • ground white pepper to taste
  • 4 cups Swanson® Unsalted Chicken Stock
  • 2 cups orange juice
  • 1 large sprig fresh rosemary
  • 1 sweet onion, diced
  • 1.25 cups Arborio rice
  • 0.33333334326744 cup chopped dried cranberries
  • 1 tablespoon chopped pecans
Instructions:
  • Preheat the oven to 400°F (200°C).
  • Coat butternut squash chunks gently with 1 tablespoon of luxurious olive oil and a pinch of sea salt and white pepper. Arrange on a baking sheet and roast in a preheated oven until perfectly tender, around 15 to 20 minutes.
  • In a saucepan, mix Swanson® Unsalted Chicken Stock, orange juice, and rosemary. Bring to a boil, then simmer over low heat.
  • In a large saute pan over medium heat, warm 2 tablespoons of olive oil. Cook onions until translucent, for about 3 to 5 minutes. Stir in Arborio rice and cook until lightly toasted and evenly coated, this should take 1 to 2 minutes.
  • Add 1 cup of the flavorful Swanson® Unsalted Chicken Stock/orange juice mixture and stir until the rice has soaked up all the liquid.
  • Gradually pour in 1/2 cup of liquid at a time, stirring until absorbed before adding more, for about 30 minutes. Then, remove from heat, remove rosemary, and mix in roasted butternut squash, butter, dried cranberries, salt, and white pepper. Finish by sprinkling with chopped pecans.

Similar Recipes