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Creamy Butternut Squash Risotto

Photo: Oxmoor House
Prep time 8 mins
Cook time 20 mins
Yield 4 servings (serving size: 1 1/4 cups)
This soul-satisfying risotto is cooked in the microwave, but no one would ever guess.Prep: 3 minutes; Cook: 20 minutes; Other: 5 minutes

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.

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