Microwave butternut squash risotto

Name: Microwave butternut squash risotto
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: European, Italian, Mediterranean
Ingredients: 500ml/18fl oz vegetable stock; 1 onion, roughly chopped; ½ tsp dried sage; 150g/5½oz risotto rice; 200g/7oz butternut squash, peeled and cut into 1cm/½in cubes; 2 handfuls spinach leaves; 2 tbsp freshly grated Parmesan (or a vegetarian hard cheese alternative); freshly ground black pepper

4 steps

Prep:30minCook:30min

This Eat Well for Less microwave risotto is easy, quick and delicious. All you need is 15 minutes.

Updated at: Thu, 17 Aug 2023 09:05:24 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories353.8 kcal (18%)

Total Fat2 g (3%)

Carbs75 g (29%)

Sugars5 g (6%)

Protein8.8 g (18%)

Sodium807.3 mg (40%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

500mlvegetable stock

200gbutternut squash

peeled and cut into 1cm 1/2in cubes

2 handfulsspinach leaves

2 Tbspparmesan

freshly grated, or a vegetarian hard cheese alternative

freshly ground black pepper

Instructions

Step 1

Put the stock into a heatproof bowl and microwave until hot.

Step 2

Put the onion, sage, rice and half the hot stock into another heatproof bowl and stir well. Cover with microwaveable cling film and pierce several times.

Step 3

Cook in the microwave on high for 5 minutes, then carefully uncover. Stir well, then tip in the squash and spinach and stir again. Add the rest of the stock and mix together, then cover with cling film and return to the microwave for 10 minutes on high. The liquid should have been absorbed and the rice should be tender.

Step 4

Stir well and season with black pepper, then serve with the Parmesan sprinkled on top.

View on bbc.co.uk

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