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

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

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

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

Ratings & Reviews

Found in list of vegetarian dinners, but includes chicken broth

May 16, 2015
To the reviewer who said this recipe doesn't claim to be vegetarian, I found it in a list on the Cooking Light website of "5 ingredient vegetarian dinners." Will try it with vegetable broth to see how that works. 

natenyc's Review

March 26, 2014

aef2501's Review

March 11, 2014

love2cook84's Review

December 26, 2013
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.

CollegeVegan's Review

September 05, 2013

NicholeC44203's Review

June 15, 2013

oregonmom101's Review

February 17, 2013

mainemueller's Review

May 01, 2012
I couldn't find frozen butternut squash and substituted frozen winter squash instead. It lacked flavor but could tell it has potential, I will see if I can find butternut squash and retry it.

HotFLCook1's Review

January 10, 2012
It was delicious! I put in the frozen butternut squash and used 6-cheese italian cheese since i had on hand. I was surprised as to how delicious it was! Easy to make in the microwave while other things were cooking, better than normal risotto preparation

dorothyb's Review

October 02, 2011