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Microwave butternut squash risotto

A good source of vitamin C, counts as 1 of 5-a-day and ready in under 20 minutes

  • Prep: 5 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 313
  • Carbohydrates 66
  • Saturated Fat 1
  • Sugar 9
  • Protein 10
  • Fat 3
  • Fibre 4
  • Salt 1.04

Nutrition per serving

  • Calories 313
  • Carbohydrates 66
  • Saturated Fat 1
  • Sugar 9
  • Protein 10
  • Fat 3
  • Fibre 4
  • Salt 1.04

Ingredients

  • 250g risotto rice
  • 700ml hot vegetable stock
  • 1 medium butternut squash
  • big handful grated parmesan (or vegetarian alternative), plus extra
  • handful sage leaves, roughly chopped

Tip

Prepping your squash
To prep a butternut squash, cut off the top and bottom, then cut in half. Peel with a small, sharp knife, scoop out seeds with a spoon, then cut the flesh into chunks.

Method

  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.

  2. Leave the risotto to sit for 2 mins, then stir in the parmesan and sage. Serve topped with more grated cheese.

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