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Florida Orange Juice Butternut Squash Risotto

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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


  • 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!