Roasted Butternut Orange Risotto

Orange juice, chicken stock, and rosemary bring bright, rich flavors to this butternut squash risotto.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 278 Calories

Ingredients

• 2 tablespoons butter
• 2 cups orange juice
• 3 tablespoons olive oil, divided
• 1 tablespoon chopped pecans
• sea salt to taste
• ground white pepper to taste
• 1 sweet onion, diced
• 2 cups cubed butternut squash
• 4 cups Swanson® Unsalted Chicken Stock
• 1 large sprig fresh rosemary
• 1.25 cups Arborio rice
• 0.33333334326744 cup chopped dried cranberries

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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

Step 6

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.