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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)
Details
Servings 4
Preparation time 8mins
Cooking time 28mins
Adapted from myrecipes.com
Preparation
Step 1
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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