The BBC Good Food logo
Microwave butternut squash risotto

Microwave butternut squash risotto

By
A star rating of 4.3 out of 5.20 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Make this easy risotto in the microwave to feed the family – it's a good source of vitamin C, counts as one of your 5-a-day and it's ready in under 30 minutes

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal313
fat3g
saturates1g
carbs66g
sugars9g
fibre4g
protein10g
low insalt1.04g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 2

    Leave the risotto to sit for 2 mins, then stir in the parmesan and sage. Serve topped with more grated cheese.

RECIPE TIPS
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.

Recipe from Good Food magazine, December 2006

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.3 out of 5.20 ratings
Advertisement
Advertisement
Advertisement

Sponsored content