Microwave Butternut Squash Risotto
Indulge in a comforting bowl of creamy butternut squash risotto, infused with the earthy aroma of sage. This simple yet satisfying dish is sure to warm both your heart and your belly with every spoonful.
— Constant Cookbook
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
Instructions
- 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.
- Leave the risotto to sit for 2 mins, then stir in the parmesan and sage. Serve topped with more grated cheese.
Cook Time
20M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 313 calories
- Fat Content: 3 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 66 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 10 grams protein
- Sodium Content: 1.04 milligram of sodium
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