Roasted Butternut Orange Risotto Recipe

Name: Roasted Butternut Orange Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cubed butternut squash; 3 tablespoons olive oil, divided; sea salt to taste; ground white pepper to taste; 4 cups Swanson(R) Unsalted Chicken Stock; 2 cups orange juice; 1 large sprig fresh rosemary; 1 sweet onion, diced; 1 1/4 cups Arborio rice; 2 tablespoons butter; 1/3 cup chopped dried cranberries; 1 tablespoon chopped pecans

Servings: persons

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

1
Preheat oven to 400 degrees F (200 degrees C).
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.
3
Combine Swanson(R) 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.
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.
5
Pour in 1 cup of the Swanson(R) Unsalted Chicken Stock/orange juice mixture and stir until liquid is absorbed into the rice.
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.

1693

kcal

Calories

123

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups cubed butternut squash, 3 tablespoons olive oil, divided, sea salt to taste, ground white pepper to taste, and more.

Yes, Roasted Butternut Orange Risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Butternut Orange Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions