Microwave butternut squash risotto
A good source of vitamin C, counts as 1 of 5-a-day and ready in under 20 minutes
7
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 20 mins
Super healthy
- 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.
- Leave the risotto to sit for 2 mins, then stir in the parmesan and sage. Serve topped with more grated cheese.
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.
Per serving
313 kcalories, protein 10g, carbohydrate 66g, fat 3 g, saturated fat 1g, fibre 4g, sugar 9g, salt 1.04 g
Recipe from Good Food magazine, December 2006.
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http://www.bbcgoodfood.com/recipes/3005/
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Ingredients
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 20 mins
Super healthy
Hassle-free comfort food
Ingredients
Per serving
313 kcalories, protein 10g, carbohydrate 66g, fat 3 g, saturated fat 1g, fibre 4g, sugar 9g, salt 1.04 g
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