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.
Creamy Butternut Squash Risotto
Photo: Oxmoor House
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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
- 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)
- 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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