Creamy Butternut Squash Risotto

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

Yield:

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

Recipe from

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

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)

Preparation

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.

Note:

Cooking Light Fresh Food Fast

April 2009