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Microwave Butternut Squash Risotto

Chef.Foodie's picture
Ingredients
  Risotto rice 9 Ounce (250 Gram)
  Hot vegetable stock 1 1⁄4 Pint (700 Milliliter)
  Butternut squash 1 Medium
  Grated vegetarian parmesan style cheese 1 1⁄2 Cup (24 tbs)
  Sage leaves 1 Cup (16 tbs), roughly chopped
Directions

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. 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 cheese and sage. Serve topped with more grated cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Dessert
Method: 
Microwaving
Dish: 
Dry Curry
Restriction: 
Vegetarian
Ingredient: 
Butternut
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
2

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Nutrition Rank

Nutrition Facts

Serving size

Calories 1472 Calories from Fat 521

% Daily Value*

Total Fat 59 g90.2%

Saturated Fat 38.7 g193.7%

Trans Fat 0 g

Cholesterol 160.7 mg53.6%

Sodium 1696.7 mg70.7%

Total Carbohydrates 193 g64.2%

Dietary Fiber 17.8 g71%

Sugars 25.3 g

Protein 53 g106.3%

Vitamin A 1740% Vitamin C 284.9%

Calcium 167.4% Iron 32.2%

*Based on a 2000 Calorie diet

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Microwave Butternut Squash Risotto Recipe