ROASTED BUTTERNUT ORANGE RISOTTO
Roasted butternut squash chunks are stirred into a creamy orange flavored risotto, made flavorful with Swanson® Unsalted Chicken Stock, and garnished with dried cranberries and chopped pecans.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 277.9 calories, Carbohydrate 45.2 g, Cholesterol 7.6 mg, Fat 8.8 g, Fiber 1.8 g, Protein 5.4 g, SaturatedFat 2.6 g, Sodium 128.2 mg, Sugar 9.8 g
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jared otieno
[email protected]The risotto was a little bland. I think I would add more salt and pepper next time.
Enzo x gaming android
[email protected]This risotto was a bit too rich for my taste. I think I would use less butter next time.
Josh Barnett
[email protected]The orange zest really made this dish. It gave the risotto a bright and citrusy flavor that I loved.
Randi Laws
[email protected]I added some chopped walnuts to the risotto for extra crunch. It was a nice addition that I would recommend.
Repeka Saukisuva
[email protected]This was my first time making risotto and it came out great! The instructions were easy to follow and the dish turned out creamy and delicious.
Jaden Clarke
[email protected]I'm not a big fan of butternut squash, but this risotto changed my mind. The sweetness of the squash paired perfectly with the tangy orange zest.
Daniel Moses
[email protected]I made this risotto for a dinner party and it was a hit! Everyone loved the unique flavor combination and the beautiful presentation.
Mary Mon
[email protected]This dish was easy to make and packed with flavor. I especially loved the crispy sage leaves on top. They added a nice touch of texture and flavor.
Rizwan King
[email protected]The risotto turned out perfectly! The rice was cooked al dente and the butternut squash was roasted to perfection. The orange zest added a bright and citrusy flavor that balanced out the richness of the dish.
Uwem Akaninyene
[email protected]This risotto was a delightful culinary experience! The combination of roasted butternut squash, orange zest, and creamy arborio rice created a symphony of flavors that tantalized my taste buds.