Roasted Butternut Squash, Basil & Oregano Risotto

15 m
Prep Time
50 m
Cook Time
11
Ingredients
5
Servings

Ingredients

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.

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