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Prep Time
8 Mins
Cook Time
20 Mins
Yield
4 servings (serving size: 1 1/4 cups)
Photo: Oxmoor House

How to Make It

Step 1

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

Step 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.

Step 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

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