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
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
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
-
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.
-
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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