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)
How to Make It
Combine rice and oil in a 1 1/2-quart microwave-safe dish, stirring to coat. Microwave, uncovered, at HIGH 3 minutes.
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.
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.
To the reviewer who said this recipe doesn't claim to be vegetarian, I found it in a list on the Cooking Light website of "5 ingredient vegetarian dinners." Will try it with vegetable broth to see how that works.
It was okay...the rice took way longer to cook than the directions said. If I make this again I will cook rice according to the box directions so it doesn't take insanely long but, I will still use the broth. This recipe was a little too cheesy for my taste. Something is missing in this but, I'm not sure what. There will be lots of changes if I make this again.
It was delicious! I put in the frozen butternut squash and used 6-cheese italian cheese since i had on hand. I was surprised as to how delicious it was! Easy to make in the microwave while other things were cooking, better than normal risotto preparation