Roasted Butternut Squash, Basil & Oregano Risotto

Preparation

• 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.