Rating: 3.5 stars
22 Ratings
  • 1 star values: 3
  • 2 star values: 4
  • 3 star values: 4
  • 4 star values: 5
  • 5 star values: 6

This soul-satisfying risotto is cooked in the microwave, but no one would ever guess.Prep: 3 minutes; Cook: 20 minutes; Other: 5 minutes

Recipe by Oxmoor House April 2009

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Oxmoor House

Recipe Summary

prep:
8 mins
cook:
20 mins
total:
28 mins
Yield:
4 servings (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Source

Cooking Light Fresh Food Fast

Nutrition Facts

326 calories; calories from fat 20%; fat 7g; saturated fat 2g; mono fat 2.3g; poly fat 0.4g; protein 10.5g; carbohydrates 55.9g; fiber 3.3g; cholesterol 7mg; iron 0.8mg; sodium 814mg; calcium 98mg.
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