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.
Ingredients
- 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
Garnish
- ⅓ cup parmesan cheese and extra for garnish
- Fresh Sage sprigs
Preparation
Directions:
- 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!