Microwave butternut squash risotto

Microwave butternut squash risotto

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(11 ratings)

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Cooking time

Prep: 5 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

A good source of vitamin C, counts as 1 of 5-a-day and ready in under 20 minutes

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
313
protein
10g
carbs
66g
fat
3g
saturates
1g
fibre
4g
sugar
9g
salt
1.04g

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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Method

  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.

Recipe from Good Food magazine, December 2006

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Comments

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minky67's picture
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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!

deepredbetty's picture
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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'.

angeyw's picture
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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.

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

42magdalena's picture

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

rosieberridge's picture

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?

karen-green-home's picture
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Very easy to reduce to serve one - got around cling film problem by using lidded casserole dish.

sallycornwell's picture
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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!

uqm25i's picture
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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 :)

Frantic Flapjack's picture

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

nicola_jrdn's picture

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!!!

loustar14's picture
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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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