Microwave butternut squash risotto

Recipe uploaded by

Good Food

6 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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.
2. 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, salt 1.04 g

Latest comments and suggestions

• me

  04 December 2007

  me rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Loustar14

  13 January 2008

  Loustar14 rated and commented on this recipe

  

  This is a great meal for when your in a hurry but still want something filling and nutritious to eat. It may look slightly bland but it tastes fabulous!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• nicola_jrdn

  24 January 2008

  nicola_jrdn commented on this recipe

  this was a great tasting recipe however watch yourself when you take out to stir the cling film ballooned on mine and have really bad burnt fingers now!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Frantic Flapjack

  07 March 2008

  Frantic Flapjack commented on this recipe

  I would like to reiterate the above comment about the burnt fingers :( BE VERY CAREFUL!!! Risotto was great though :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lucy J

  26 March 2008

  Lucy J rated and commented on this recipe

  

  Perfect for when you can't be bothered to cook but want something full of flavour. I flash fry some onions and smoked bacon bits, adding them in at the end, giving it an even bigger bite, anyone can do this one..give it a go :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• luce

  03 April 2008

  luce rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sallyc

  07 April 2008

  Sallyc rated and commented on this recipe

  

  Make this more special by roasting the squash with thyme for 40 mins before making the risotto, toast some pine nuts and serve them on top- yum!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Karen

  22 April 2008

  Karen rated and commented on this recipe

  

  Very easy to reduce to serve one - got around cling film problem by using lidded casserole dish.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rosie

  18 July 2008

  Rosie commented on this recipe

  This was so easy - exactly as the recipe says - very easy and delicious - such an easy way to make risotto. I fried some chestnut mushrooms and some porcini mushrooms and added these right at the end along with the sage and parmesan - just to make it a little meatier and it was really popular - even with my 3 year old son! I might try adding some feta next time round?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3005/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 250g risotto rice
• 700ml hot vegetable stock
• 1 medium butternut squash
• big handful grated parmesan , plus extra
• handful sage leaves, roughly chopped

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preperation and cooking times

Prep 5 mins

Cook 20 mins

Super healthy

Ingredients

• 250g risotto rice
• 700ml hot vegetable stock
• 1 medium butternut squash
• big handful grated parmesan , plus extra
• handful sage leaves, roughly chopped

Per serving

313 kcalories, protein 10g, carbohydrate 66g, fat 3 g, saturated fat 1g, fibre 4g, salt 1.04 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.