Microwave butternut squash risotto
This Eat Well for Less microwave risotto is easy, quick and delicious. All you need is 15 minutes.
Each serving provides 418 kcal, 13g protein, 75g carbohydrates (of which 10g sugars), 6g fat (of which 3g saturates), 6g fibre and 0.4g salt.
Ingredients
- 500ml/18fl oz vegetable stock
- 1 onion, roughly chopped
- ½ tsp dried sage
- 150²µ/5½´Ç³ú 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
Method
Put the stock into a heatproof bowl and microwave until hot.
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.
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 hight. The liquid should have been absorbed and the rice should be tender.
Stir well and season with black pepper, then serve with the Parmesan sprinkled on top.
Recipe Tips
To peel the squash, pierce with a fork, slice the top and bottom off and put the squash in the microwave for 3–4 minutes. Let the squash cool slightly, then remove the skin easily with a vegetable peeler.
