Creamy Butternut Squash Risotto |
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Prep Time: 8 Minutes Cook Time: 20 Minutes |
Ready In: 28 Minutes Servings: 4 |
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This soul-satisfying risotto is cooked in the microwave, but no one would ever guess. Ingredients:
1 1/4 cups uncooked arborio rice or other medium-grain rice |
2 teaspoons olive oil |
2 1/2 cups fat-free, less-sodium chicken broth |
1 cup water |
1 (12-ounce) package frozen pureed butternut squash (such as mckenzie's) |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
6 tablespoons grated fresh parmesan cheese |
grated fresh parmesan cheese (optional) |
thyme sprigs (optional) |
Directions:
1. Combine rice and oil in a 1 1/2-quart microwave-safe dish, stirring to coat. Microwave, uncovered, at HIGH 3 minutes.
2. Add broth and 1 cup water to rice mixture; microwave, uncovered, at HIGH 9 minutes. Stir well; microwave, uncovered, at HIGH 6 minutes. Remove from microwave; let stand 5 minutes or until all liquid is absorbed.
3. While risotto stands, heat squash in microwave at HIGH 2 minutes or until warm. Add squash, salt, pepper, and cheese to risotto. Stir well to combine. Garnish with additional cheese and thyme sprigs, if desired.
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