Microwave butternut squash risotto

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• 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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• angey

  10 January 2013

  angey rated and commented on this recipe

  

  Have just made this and found it utterly yummy even tho I didn't have sage leaves to add. Will be giving leftovers to a friend for lunch tomorrow and know it will be enthusiastically received.

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• DeepRedBetty

  23 January 2013

  DeepRedBetty commented on this recipe

  Followed instructions to the letter, as I usually do with new recipes, but it didn't go down particularly well with the children. I had my own two 14 year olds and two of their friends, and only just over half was eaten altogether, even though it was a four person dish being spread over five. We think there was too much sage, and suggest 'a tbs' might be better as a quantity than 'a handful'.

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• DeepRedBetty

  23 January 2013

  DeepRedBetty rated this recipe

  

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• Louise Drosten

  05 February 2013

  Louise Drosten rated and commented on this recipe

  

  so tasty, quick and easy ... halved the ingredients and made it for me and my hubby. He loved it :) even had a few calories to spare for a cheecky glass of wine with it mmmmm!

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 20 mins

Vegetarian, Super healthy

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

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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