Microwave Butternut Squash Risotto Recipe

Summary

Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyServings2
CuisineCourse
VegetarianMain Ingredient
Interest Group

Ingredients

 Risotto rice9 Ounce (250 Gram)
 Hot vegetable stock1 1⁄4 Pint (700 Milliliter)
 Butternut squash1 Medium
 Grated vegetarian parmesan style cheese1 1⁄2 Cup (24 tbs)
 Sage leaves1 Cup (16 tbs), roughly chopped

Nutrition Facts

Serving size

Calories 1524 Calories from Fat 539

% Daily Value*

Total Fat 61 g93.5%

Saturated Fat 39.9 g199.6%

Trans Fat 0 g

Cholesterol 160.7 mg53.6%

Sodium 1690.8 mg70.5%

Total Carbohydrates 202 g67.5%

Dietary Fiber 24.4 g97.8%

Sugars 25.6 g

Protein 55 g109.5%

Vitamin A 1745.6% Vitamin C 286.9%

Calcium 194.6% Iron 57.3%

*Based on a 2000 Calorie diet

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.
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