For a richer flavor, toast the Arborio rice in the pan for a slightly longer time, until it turns a light golden brown. Feel free to experiment with different nuts, such as walnuts or pistachios, for the garnish. If you don't have fresh rosemary, 1 teaspoon of dried rosemary can be substituted. If you want to make this recipe vegetarian, you can substitute the Unsalted Chicken Stock for vegetable broth.
Roasted Butternut Orange Risotto
-
PREP TIME15 mins
-
COOK TIME40 mins
-
TOTAL TIME55 mins
-
SERVING8 People
-
VIEWS51
Savor the warmth of autumn with this vibrant risotto! Sweet roasted butternut squash meets the bright citrus notes of orange, creating a creamy and comforting dish perfect for any occasion. Garnished with tart cranberries and crunchy pecans, it's a delightful symphony of flavors and textures.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate45 g
-
Cholesterol8 mg
-
Fiber2 g
-
Protein5 g
-
Saturated Fat3 g
-
Sodium128 mg
-
Sugar10 g
-
Fat9 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 400 degrees F (200 degrees C). (5 minutes)
02
StepToss 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. (20 minutes)
03
StepCombine 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. (10 minutes)
04
StepHeat 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. (7 minutes)
05
StepPour in 1 cup of the Unsalted Chicken Stock/orange juice mixture and stir until liquid is absorbed into the rice. (5 minutes)
06
StepContinue 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. (35 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Emory Gutmann
Mar 9, 2025The butternut squash adds a lovely sweetness that complements the creamy risotto perfectly.
Rosie Herman
Mar 3, 2025I added a bit of sage for an extra autumnal touch, and it was fantastic!
Blair Zboncak
Feb 14, 2025I've made this recipe several times, and it's always perfect. The instructions are clear and easy to follow.
Corene Schultz
Nov 27, 2024This risotto was a huge hit at our dinner party! The orange flavor is so unique and delicious.