Microwave butternut squash risotto

Microwave butternut squash risotto

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(20 ratings)

Prep: 5 mins Cook: 20 mins


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

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal313
  • fat3g
  • saturates1g
  • carbs66g
  • sugars9g
  • fibre4g
  • protein10g
  • salt1.04g
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  • 250g risotto rice
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 700ml hot vegetable stock
  • 1 medium butternut squash
  • big handful grated parmesan (or vegetarian alternative), plus extra



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • handful sage leaves, roughly chopped



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…


  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.

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Comments, questions and tips

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2nd Feb, 2016
Made this with bacon added after reading other comments. Delicious!
7th Oct, 2015
Nice recipe but please really take care of your fingers when removing the cling film. I was being careful and still badly burnt my finger when the piping hot steam escaped!
newmikeman's picture
27th Mar, 2015
Texture was good but as others remarked there was an overload of sage even though I only used 1 tbsp of chopped fresh sage. Without the sage it would of course have lacked flavour, but on the other hand this is probably a good basic recipe to which you can add your own choice of flavouring be it herb or something else.
5th Feb, 2013
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!
23rd Jan, 2013
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'.
10th Jan, 2013
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.
25th Sep, 2009
In the middle of new kitchen work, no oven, this was brilliant. Added chopped crispy bacon and served with crusty bread
15th Mar, 2009
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
18th Jul, 2008
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?
22nd Apr, 2008
Very easy to reduce to serve one - got around cling film problem by using lidded casserole dish.


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