Microwave butternut squash risotto

Microwave butternut squash risotto

  • Rating: 4 out of 5.20 ratings
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  • 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
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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.

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    Rating: 4 out of 5.20 ratings
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