Roasted Butternut Squash Risotto
By: McCormick Kitchens
Made With:
Key products
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.
