Home Recipe Inspiration View Microwave butternut squash risotto
View Microwave butternut squash risotto

View Microwave butternut squash risotto

by Ünal Güler

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

Method

  • STEP 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.

  • STEP 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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