Roasted Butternut Orange Risotto

Name: Roasted Butternut Orange Risotto
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Ingredients: 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

Rating: 4.94 stars

16 Ratings
14 Reviews
4 Photos

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.

By Campbell's Kitchen

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Recipe Summary

prep:

15 mins

cook:

40 mins

total:

55 mins

Servings:

Yield:

8 servings

Nutrition Info

Directions

Step 1
Preheat oven to 400 degrees F (200 degrees C).

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Step 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.
Step 3
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.
Step 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.
Step 5
Pour in 1 cup of the Swanson® Unsalted Chicken Stock/orange juice mixture and stir until liquid is absorbed into the rice.
Step 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.

Cook's Note:

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

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Nutrition Facts

Per Serving:

278 calories; protein 5.4g; carbohydrates 45.2g; fat 8.8g; cholesterol 7.6mg; sodium 128.2mg. Full Nutrition

Reviews (14)

Most helpful positive review

Cali Vicknair Nolan

10/23/2015

I finished this off with a sprinkle of feta cheese. I also included minced garlic with the onions and enhanced the broth and juice mixture with white wine. I also added a couple of drops each of wild orange and rosemary essential oils. I think this recipe is going to find its way to my thanksgiving or Christmas table this year. It would be a great leftover dish if you stir in some turkey to make it a main dish Read More

Helpful

(8)

16 Ratings

5 star values: 15
4 star values: 1
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Cali Vicknair Nolan

10/23/2015

Helpful

(8)

kurlymommy

12/18/2015

I made this dish just as the recipe states no changes. It was wonderful! The sweetness of the roasted butternut squash and the tartness of the dried cranberries was so delicious! I will be making this again! Read More

Helpful

(5)

Doug Matthews

Allstar

10/08/2015

If you want to punch up the orange flavor add the zest of an orange right at the end. Enjoy. Read More

Helpful

(5)

Raevyn

12/27/2015

I used normal instant rice and not as much onion.:) Read More

Helpful

(3)

FOODLOVE

04/20/2017

I really enjoyed this risotto. It is exceptionally easy (especially when you are lazy like I was and buy the pre-cubed squash). Putting the rosemary in the broth/OJ mixture created a lovely flavor that is not overpowering. I did opt to zest an orange and stir it in at the end to enhance the orange flavor. I didn't have pecans so I toasted walnuts it worked just fine. Otherwise everything was exactly as directed and delicious. I served this with the "Beer Butt Rosemary Chicken" also found on this site omitting the potatoes from that recipe - great meal with a veggie and green salad. Read More

Helpful

(2)

fragiletension

07/26/2016

Exquisite Read More

Helpful

(1)

Maria Mihalik

11/17/2019

This is now my go-to dish for special meals and nicer potluck dinners! Incredible flavor and super simple. Read More

carol

12/25/2019

A delicious recipe! I substituted dried apricots for cranberries because that s what I had on hand and added a little bit of chopped bacon as another reviewer suggested. I will definitely make this again. Read More

Lisa Kiehl

01/02/2018

Very good. We added a bit of chicken and a touch of cream and called it a main dish. It was enjoyed by all even the kids. Read More

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All Reviews for Roasted Butternut Orange Risotto

- of Reviews

Roasted Butternut Orange Risotto

Servings Per Recipe: 8
Calories: 277.9

% Daily Value *

protein: 11 %

carbohydrates: 15 %

dietary fiber: 7 %

sugars:

fat: 14 %

saturated fat: 13 %

cholesterol: 3 %

vitamin a iu: 79 %

niacin equivalents: 7 %

vitamin b6: 6 %

vitamin c: 66 %

folate: 8 %

calcium: 3 %

iron: 7 %

magnesium: 8 %

potassium: 8 %

sodium: 5 %

thiamin: 10 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.