Name: Microwave butternut squash risotto
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 250g risotto rice; 700ml hot vegetable stock; 1 medium butternut squash; big handful grated parmesan (or vegetarian alternative), plus extra; handful sage leaves, roughly chopped

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Microwave butternut squash risotto

Microwave butternut squash risotto

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 20 mins

A star rating of 4.3 out of 5.28 ratingsRate

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Make this easy risotto in the microwave to feed the family – it's a good source of vitamin C, counts as one of your 5-a-day and it's ready in under 30 minutes

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

250g risotto rice
700ml hot vegetable stock
1 medium butternut squash
big handful grated parmesan

(or vegetarian alternative), plus extra
handful sage

leaves, roughly chopped

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Nutrition: per serving

kcal313
fat3g
saturates1g
carbs66g
sugars9g
fibre4g
protein10g
salt1.04g

low

Method

step 1

Tip the rice into a large bowl, then add 500ml of the hot vegetable stock. Cover with cling film and microwave on High for 5 mins. Meanwhile, peel and cut the squash into medium chunks (see tip, below). Stir the rice, then add the squash and the rest of the stock. Re-cover with cling film, then microwave for another 15 mins, stirring halfway, until almost all the stock is absorbed and the rice and squash are tender.
step 2

Leave the risotto to sit for 2 mins, then stir in the parmesan and sage. Serve topped with more grated cheese.

RECIPE TIPS

PREPPING YOUR SQUASH

To prep a butternut squash, cut off the top and bottom, then cut in half. Peel with a small, sharp knife, scoop out seeds with a spoon, then cut the flesh into chunks.

Recipe from Good Food magazine, December 2006

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A star rating of 4.3 out of 5.28 ratings

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