Roasted Butternut Orange Risotto recipe
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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 ¼ cups Arborio rice 2 tablespoons butter ⅓ cup chopped dried cranberries 1 tablespoon chopped pecans
Nutrition Info
- 277.9 caloriescarbohydrate: 45.2 gcholesterol: 7.6 mgfat: 8.8 gfiber: 1.8 gprotein: 5.4 gsaturatedFat: 2.6 gservingSize: -sodium: 128.2 mgsugar: 9.8 gtransFat: : -unsaturatedFat: : -
Directions Roasted Butternut Orange Risotto
Directions
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Preheat oven to 400 degrees F (200 degrees C).
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.
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.
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.
Pour in 1 cup of the Swanson® Unsalted Chicken Stock/orange juice mixture and stir until liquid is absorbed into the rice.
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.