Roasted Butternut Orange Risotto

Name: Steps to Prepare Recipes Using Rotisserie Chicken And Rice
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings

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Recipe Summary 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.

Ingredients | Recipes Using Rotisserie Chicken And Rice

2 cups cubed butternut squash

3 tablespoons olive oil, divided

sea salt to taste

ground white pepper to taste

4 cups Swanson® Unsalted Chicken Stock

2 cups orange juice

1 large sprig fresh rosemary

1 sweet onion, diced

1 ¼ cups Arborio rice

2 tablespoons butter

⅓ cup chopped dried cranberries

1 tablespoon chopped pecans

Directions

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.

For a more potent orange kick, consider adding in a tablespoon of orange zest.

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Info | Recipes Using Rotisserie Chicken And Rice

prep: 15 mins cook: 40 mins total: 55 mins Servings: 8 Yield: 8 servings

TAG : Roasted Butternut Orange Risotto

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