Microwave butternut squash risotto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
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- 250g risotto rice
- 700ml hot vegetable stock
- 1 medium butternut squash
- big handful grated parmesan(or vegetarian alternative), plus extra
- handful sageleaves, roughly chopped
Nutrition: per serving
- kcal313
- fat3g
- saturates1g
- carbs66g
- sugars9g
- fibre4g
- protein10g
- salt1.04glow
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.
