Roasted Butternut Squash Risotto
By: McCormick Kitchens
Made With:
Roasted butternut squash lends a naturally sweet, caramelized richness to the creamy Arborio rice, while Gourmet Garden™ Garlic Stir‑In Paste, Basil Stir‑In Paste, and Lightly Dried Chives layer in fresh, savory complexity. Stirred together with Parmesan and tender arugula, this risotto becomes a beautifully balanced dish that feels cozy yet elevated.
Roasted butternut squash lends a naturally sweet, caramelized richness to the creamy Arborio rice, while Gourmet Garden™ Garlic Stir‑In Paste, Basil Stir‑In Paste, and Lightly Dried Chives layer in fresh, savory complexity. Stirred together with Parmesan and tender arugula, this risotto becomes a beautifully balanced dish that feels cozy yet elevated.
Key products
Instructions
Instructions
- Preheat oven to 425°F. Toss butternut squash with 2 tablespoons of the olive oil. Spread in single layer on large sheet pan.
- Roast 20 minutes or until tender and lightly browned, stirring halfway through cooking. Set aside.
- 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.
- Stir in Parmesan cheese, roasted butternut squash, Basil Paste, Lightly Dried Chives and arugula. Sprinkle with additional grated Parmesan cheese to serve, if desired.
