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Florida Orange Juice Butternut Squash Risotto
If you’re in the mood for some risotto, then you want to try this unique Florida Orange Juice twist. It’s a great meal to cook for save for lunch throughout the week or a new meal to bring to the dinner table.
1 cup Florida Orange Juice
1 ½ cups butternut squash, cubed
3 tablespoons olive oil, divided
Sea salt to taste
White pepper to taste
2 cups vegetable stock
1 large sprig of fresh sage
½ sweet onion, diced
1 cup Arborio rice
2 tablespoons butter
⅓ cup parmesan cheese and extra for garnish
Fresh Sage sprigs
Preheat the oven to 400˚ F.
Toss butternut squash chunks lightly with 1 tablespoon olive oil and season with sea salt and black pepper. Spread on a roasting pan and bake until fork tender, 15 to 20 minutes.
Sauté onions over medium heat until soft and translucent. Then set aside.
Pour the rice into the rice cooker and drizzle it with a little oil and stir to coat. Add Florida Orange Juice, vegetable stock, salt, white pepper, and a sprig of sage. Cover with the lid and cook for 20 minutes.
Once the rice is done stir in butternut squash, parmesan cheese, and butter. Garnish with more parmesan and sage. Enjoy it while it’s hot!