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Winter Squash and Cranberry Risotto

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Ocean Spray
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Winter squash with cranberry risotto is full of flavor.

Recipe Prep Time
Prep Time
20 min
Recipe Cook Time
Cook Time
40 min
Recipe Ready Time
Ready In
1 hr
Recipe Servings


2 14 1/2-ounce cans reduced-sodium chicken broth

1 tablespoon butter

1 tablespoon olive oil

1/2 cup chopped onion

1 1/2 cups Arborio rice

1/2 cup dry white wine

1 12-ounce frozen cooked winter squash, thawed, drained (1 cup)

1/2 cup Ocean Spray® Craisins® Original Dried Cranberries

1/4 cup grated Parmesan cheese

Salt and white pepper to taste

Additional grated Parmesan cheese, if desired 


Bring chicken broth to a boil in a medium saucepan. Reduce heat to low; keep warm. 

Melt butter with oil in large saucepan over medium-high heat. Add onion; cook for 2 minutes, stirring frequently. Add rice; cook for 2 minutes, stirring frequently. 

Add wine; simmer until all liquid is absorbed, stirring frequently. Stir in squash. 

Add 3/4 cup chicken broth to rice. Reduce heat; simmer until absorbed, stirring frequently. Continue adding broth, 1/2 cup at a time, allowing each addition to be absorbed before adding more broth. Rice should be tender but still firm to the bite and mixture should be creamy. This should take about 20 to 25 minutes. 

Stir in dried cranberries and cheese. Add salt and pepper to taste. If desired, garnish with additional Parmesan cheese


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