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Roasted Butternut Squash Risotto

McCormick Kitchens

By: McCormick Kitchens

Made With:

Gourmet Garden

Recipe Info

  • Prep Time:

    15m

  • Cook Time:

    50m

  • Servings:

    5

  • User Rating:

Ingredients

Nutrition Information

(per serving)

Key products

  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.

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