Creamy Butternut Squash Risotto

Creamy Butternut Squash Risotto Recipe
Photo: Oxmoor House
This soul-satisfying risotto is cooked in the microwave, but no one would ever guess.

Prep: 3 minutes; Cook: 20 minutes; Other: 5 minutes


4 servings (serving size: 1 1/4 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 326
Caloriesfromfat 20 %
Fat 7 g
Satfat 2 g
Monofat 2.3 g
Polyfat 0.4 g
Protein 10.5 g
Carbohydrate 55.9 g
Fiber 3.3 g
Cholesterol 7 mg
Iron 0.8 mg
Sodium 814 mg
Calcium 98 mg


1 1/4 cups uncooked Arborio rice or other medium-grain rice
2 teaspoons olive oil
2 1/2 cups fat-free, less-sodium chicken broth
1 cup water
1 (12-ounce) package frozen pureed butternut squash (such as McKenzie's)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 tablespoons grated fresh Parmesan cheese
Grated fresh Parmesan cheese (optional)
Thyme sprigs (optional)


1. Combine rice and oil in a 1 1/2-quart microwave-safe dish, stirring to coat. Microwave, uncovered, at HIGH 3 minutes.

2. Add broth and 1 cup water to rice mixture; microwave, uncovered, at HIGH 9 minutes. Stir well; microwave, uncovered, at HIGH 6 minutes. Remove from microwave; let stand 5 minutes or until all liquid is absorbed.

3. While risotto stands, heat squash in microwave at HIGH 2 minutes or until warm. Add squash, salt, pepper, and cheese to risotto. Stir well to combine. Garnish with additional cheese and thyme sprigs, if desired.

Cooking Light Fresh Food Fast,

Oxmoor House

April 2009
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