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 Cooking Light Fresh Food Fast

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 326
  • Calories from fat: 20%
  • Fat: 7g
  • Saturated fat: 2g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 10.5g
  • Carbohydrate: 55.9g
  • Fiber: 3.3g
  • Cholesterol: 7mg
  • Iron: 0.8mg
  • Sodium: 814mg
  • Calcium: 98mg

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

Only you will be able to view, print, and edit this note.

Add Note

Creamy Butternut Squash Risotto Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy