Ingredients
- 1½ lb butternut squash, peeled and cut into 1/2-inch pieces
- 3 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 tablespoon Gourmet Garden Gourmet Garden™ Garlic Stir-In Paste Stir-In Paste
- 1 cup rice, arborio
- 2 cups vegetable stock
- 2 cups water
- 1/3 cup parmesan cheese, finely grated
- 1 tablespoon Gourmet Garden Gourmet Garden™ Basil Stir-In Paste Stir-In Paste
- 1 tablespoon Gourmet Garden Gourmet Garden™ Oregano Stir-in Paste Stir-In Paste
- 2 ounces arugula
NUTRITION INFORMATION
(per Serving)This recipe has no significant nutritional value.
Preparation
- 1 Preheat oven to 425°F. Place butternut squash pieces on baking tray and toss with 2 tbsp olive oil; roast for 20 minutes, stirring halfway through, or until lightly browned.
- 2 Heat remaining 1 tbsp olive oil in a large saucepan on medium-high heat. Add onion to pot and cook until tender, about 6 minutes. Add Gourmet Garden Garlic Stir-In Paste and arborio rice to pot and stir to coat in oil.
- 3 Add vegetable stock and water to pot. Bring to a boil, then reduce heat to medium-low and simmer for about 25 minutes or until rice is just tender and liquid is absorbed, adding more stock if necessary.
- 4 Stir in Parmesan cheese, butternut squash, Gourmet Garden Basil Stir-In Paste and Gourmet Garden Oregano Stir-In Paste. Serve risotto topped with arugula if desired.
