Options

Format:
Include:
PRINT
Photo: Oxmoor House Photo by: Photo: Oxmoor House

Creamy Butternut Squash Risotto

This soul-satisfying risotto is cooked in the microwave, but no one would ever guess.

Prep: 3 minutes; Cook: 20 minutes; Other: 5 minutes

Oxmoor House APRIL 2009

  • Yield: 4 servings (serving size: 1 1/4 cups)
  • Cook time:20 Minutes
  • Prep time:8 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)

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.

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
advertisement

Go to full version of

Creamy Butternut Squash Risotto recipe

advertisement