Creamy Butternut Squash Risotto

By pressurecooker

This is a great way to serve squash for vegetarians and people who don't like squash.

Ingredients

• 1 1/4 cups uncooked Arborio rice or other medium-grain rice
• 2 tsp olive oil
• 2 1/2 cups fat-free, less-sodium vegetable broth
• 1 c water
• 1 (12 oz) package frozen pureed butternut squash (such as McKenzie's)
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 6 T grated fresh Parmesan cheese (optional)
• Fresh thyme sprigs (optional

Details

Servings 4
Preparation time 8mins
Cooking time 28mins

Preparation

Step 1

Combine rice and oil in a 1 1/2 quart microwave-safe dish, stirring to coat. Microwave, uncovered at HIGH 3 minutes.

Add broth and 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.

While risotto stands, heat squash in microwave at HIGH 2 minutes or until warm. Add squash, salt, pepper and Parmesan cheese to risotto. Stir well to combine. Garnish with additional cheese and thyme sprigs, if desired.