Roasted Butternut Squash, Basil & Oregano Risotto

Ingredients

Servings

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 coming soon.

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.
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.
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.
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.