Roasted Butternut Squash and Orange Risotto

Follow our step-by-step guide on how to make Roasted Butternut Squash and Orange Risotto.

1. Step 1

   Begin by preheating your oven to a toasty 400°F (200°C).

2. Step 2

   In a mixing bowl, combine cubed butternut squash with a tablespoon of olive oil, a sprinkle of sea salt, and a dash of ground white pepper.

3. Step 3

   Spread the seasoned squash evenly on a roasting pan and let it bake for 15 to 20 minutes, or until it reaches a tender, fork-friendly texture.

4. Step 4

   Meanwhile, in a saucepan, blend Swanson® Unsalted Chicken Stock, fresh orange juice, and fragrant rosemary.

5. Step 5

   Bring this mixture to a boil, then lower the heat and allow it to simmer gently.

6. Step 6

   In a large sauté pan, warm 2 tablespoons of olive oil over medium heat.

7. Step 7

   Add diced onion and sauté until it turns translucent, which should take about 3 to 5 minutes.

8. Step 8

   Next, stir in Arborio rice, cooking for 1 to 2 minutes until the grains are well-coated and slightly toasted.

9. Step 9

   Gradually pour in 1 cup of the simmering stock and orange juice blend, stirring until the rice absorbs the liquid.

10. Step 10

    Continue this process, adding ½ cup at a time, stirring frequently until all the liquid is absorbed, which will take around 30 minutes.

11. Step 11

    Once the rice is creamy and al dente, remove the pan from heat and discard the rosemary sprig.

12. Step 12

    Fold in the roasted butternut squash, a pat of butter, and a handful of chopped dried cranberries.

13. Step 13

    Adjust the seasoning with extra salt and white pepper to your liking.

14. Step 14

    For a delightful crunch, serve your dish topped with chopped pecans, adding a nutty finish to this comforting meal.

15. Step 15

    Enjoy the warm, inviting flavors that come together in this delicious risotto!.