Microwave butternut squash risotto

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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

  

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• 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!

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• 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!!!

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• 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 :)

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• 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 :)

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• luce

  03 April 2008

  luce rated this recipe

  

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• 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!

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• 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.

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• 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?

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• Magdalena

  15 March 2009

  Magdalena commented on this recipe

  My sister cooked this for me - it was scrummy and just as nice as left overs for lunch the following day. Yum! Thanks Val xx

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• foodie

  25 September 2009

  foodie rated and commented on this recipe

  

  In the middle of new kitchen work, no oven, this was brilliant. Added chopped crispy bacon and served with crusty bread

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Ingredients

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

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Difficulty and servings

Serves 4

Preparation 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

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