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Roasted Butternut Orange Risotto Recipe

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This recipe for Roasted Butternut Orange Risotto is from It's Suppertime! , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups cubed butternut squash
3 Tablespoons olive oil, divided
sea salt to taste
ground white pepper to taste
4 cups chicken stock
2 cups orange juice
1 large sprig fresh rosemary
1 sweet onion, diced
1 1/2 cups Arborio rice
2 tablespoons butter
1/3 cup chopped dried cranberries
1 tablespoon chopped pecans
Directions:
Directions:
1. Preheat oven to 400º.
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 for tender, 15-20 minutes.
3. Combine 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 sauce 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 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

 

 

 

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