Roasted Butternut Orange Risotto

Name: Roasted Butternut Orange Risotto
Total time: 55
Yield: 8
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

Recipe by Campbell's Kitchen from allrecipes.com

Dinner,Side Dish 55 Mins.

Ingredients

8 servings

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2 cups cubed butternut squash
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3 tablespoons olive oil, divided
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sea salt to taste
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ground white pepper to taste
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4 cups Swanson® Unsalted Chicken Stock
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2 cups orange juice

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1 large sprig fresh rosemary
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1 sweet onion, diced
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1 ¼ cups Arborio rice
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2 tablespoons butter
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⅓ cup chopped dried cranberries
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1 tablespoon chopped pecans

Instructions

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.