Roasted Butternut Squash Risotto

Name: Roasted Butternut Squash Risotto
Prep time: 15 min
Cook time: 50 min
Yield: 5
Ingredients: 1 1/2 pounds butternut squash peeled and cut into 1/2-inch pieces; 3 tbsps olive oil divided; 1 medium onion finely chopped; 1 tbsp Garlic; 1 cup arborio rice; 2 cups vegetable stock; 2 cups water; 1/3 cup finely grated Parmesan cheese; 1 tbsp Basil; 1 tbsp chives; 2 oz arugula; 1 tsp salt

15 m

Prep Time

50 m

Cook Time

12

Ingredients

Ingredients 5 Servings

1 1/2 pounds butternut squash, peeled and cut into 1/2-inch pieces
3 tablespoons olive oil, divided
1 medium onion, finely chopped
1 tablespoon Gourmet Garden™ Garlic Stir-In Paste
1 cup arborio rice
2 cups vegetable stock
2 cups water
1/3 cup finely grated Parmesan cheese
1 tablespoon Gourmet Garden™ Basil Stir-In Paste
1 tablespoon Gourmet Garden™ Lightly Dried Organic Chives
2 ounces arugula
1 teaspoon salt

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon

Preparation

1 Preheat oven to 425°F. Toss butternut squash with 2 tablespoons of the olive oil. Spread in single layer on large sheet pan.
2 Roast 20 minutes or until tender and lightly browned, stirring halfway through cooking. Set aside.
3 Meanwhile, heat remaining 1 tablespoon olive oil in large saucepan on medium-high heat. Add onion; cook and stir until slightly softened, about 2 minutes. Add Garlic Paste and rice to saucepan; stir to coat in oil. Stir in stock and water. Bring to boil. Reduce heat to medium-low and simmer about 25 minutes or until rice is just tender and liquid is absorbed, adding more stock if necessary.
4 Stir in Parmesan cheese, roasted butternut squash, Basil Paste, Lightly Dried Chives and arugula. Sprinkle with additional grated Parmesan cheese to serve, if desired.