FANCY MICROWAVE BUTTERNUT SQUASH RISOTTO
Microwave Butternut Squash Risotto is one of the easiest microwave recipes that will make you look like you know how to cook.
Provided by Katie Elliott
Time 25m
Number Of Ingredients 5
Steps:
- Add two cups hot vegetable stock to a bowl of rice. Cover with cling film and microwave on high for five minutes.
- Peel and chop the butternut squash into medium chunks.
- Stir the rice and add the chopped butternut squash to the bowl.
- Add the rest of the stock, recover the bowl, and microwave for another 15 minutes.
- Once the risotto is out of the microwave, stir in the Parmesan and sage.
- Top with grated cheese and eat!
MICROWAVE BUTTERNUT SQUASH RISOTTO
Make this easy risotto in the microwave to feed the family - it's a good source of vitamin C, counts as one of your 5-a-day and it's ready in under 30 minutes
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 25m
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 313 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1.04 milligram of sodium
MICROWAVE BUTTERNUT SQUASH RISOTTO
This Eat Well for Less microwave risotto is easy, quick and delicious. All you need is 15 minutes. Each serving provides 418 kcal, 13g protein, 75g carbohydrates (of which 10g sugars), 6g fat (of which 3g saturates), 6g fibre and 0.4g salt.
Provided by BBC Food
Categories Main course
Yield Serves 2
Number Of Ingredients 8
Steps:
- Put the stock into a heatproof bowl and microwave until hot.
- Put the onion, sage, rice and half the hot stock into another heatproof bowl and stir well. Cover with microwaveable cling film and pierce several times.
- Cook in the microwave on high for 5 minutes, then carefully uncover. Stir well, then tip in the squash and spinach and stir again. Add the rest of the stock and mix together, then cover with cling film and return to the microwave for 10 minutes on hight. The liquid should have been absorbed and the rice should be tender.
- Stir well and season with black pepper, then serve with the Parmesan sprinkled on top.
Nutrition Facts : Calories 418kcal, Carbohydrate 75g, Fat 6g, Fiber 6g, Protein 13g, SaturatedFat 3g, Sugar 10g
BUTTERNUT SQUASH RISOTTO
Gabriele Corcos and Debi Mazar, the husband-and-wife stars of Cooking Channel's Extra Virgin, make a hearty risotto for fall. "Use the widest pan you have so the rice forms one layer; this helps it cook evenly," Gabriele advises.
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Break down the squash. Cut the stem end off the squash, then use a vegetable peeler to remove the skin. Slice in half lengthwise. Scoop out the seeds and stringy pulp from one half. Reserve the other half for another use. Slice the squash lengthwise about 1/2 inch thick, then slice crosswise into 1/2-inch cubes.
- Cook the squash. Bring the stock to a boil in a saucepan, then reduce the heat and keep at a simmer. Melt the butter in a large saute pan over medium heat. Add the squash; cook, stirring occasionally, until slightly golden, about 5 minutes. Add 1/4 cup water and cook until the squash is tender, 10 to 15 more minutes. Use a wooden spoon to partially mash the squash, pressing it against the side of the pan.
- Make the risotto. Stir in the rice and season with salt and pepper. Add a ladleful of hot stock to the rice and cook, stirring, until absorbed. (Don't add too much stock at once, and make sure it is hot; otherwise, it will stop the cooking process.) Continue adding stock, a ladleful at a time, stirring until absorbed before adding more.
- About halfway through, add more salt and pepper to taste. The entire cooking process takes about 20 minutes; start tasting for doneness after about 15 minutes. If you've used all of the stock and the rice is not yet al dente, heat a few cups of water and add ladlefuls as you did with the stock until the dish is done. The risotto is done when you can drag the spoon through the center of the pan and make a clean line in the rice for a few seconds. Season with more salt and pepper to taste, if needed.
- Serve the risotto. Transfer to serving bowls or a platter and top with Parmesan and parsley. Never leave finished risotto in the pan-it will keep cooking into a mush.
BUTTERNUT SQUASH & SAGE RISOTTO
A satisfying veggie supper that gives a basic risotto recipe an autumnal twist
Provided by Barney Desmazery
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Heat the oven to 220C/200C fan/gas 7. Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 30 mins until brown and soft.
- While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and cook gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
- Pour in the wine and simmer until completely evaporated. Add the stock, a ladleful at a time, and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy.
- At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper. When the squash is cooked, mash half of it to a rough purée and leave half whole. When the risotto is just done, stir through the purée, then add the cheese and remaining butter and leave to rest for a few minutes. Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves.
Nutrition Facts : Calories 609 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 17 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 1 milligram of sodium
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Ratings 22Servings 6Cuisine AmericanCategory Side Dish
- Preheat oven to 375°F. Toss 1 ¾ cup of the butternut squash with 2 tablespoons of olive oil and bake on a baking tray for 25 minutes, set aside.
- Combine remaining ¼ cup of raw butternut squash with 3 cups vegetable broth in a blender and blend until well pureed, pour over the rice and let stand for 10 minutes, stirring occasionally. Drain the rice, keeping the broth mixture separately, and let stand for 10 minutes.
- Heat remaining 3 tablespoons olive oil in a pot over medium high heat; add the sage and fry briefly, about 15 seconds. Add the drained rice followed quickly by the onion and garlic, stir to toast rice, about 1 minute. Add the previously strained liquid, salt, and black pepper to the pot and bring to a boil, reduce to a very low simmer. Cover pot and simmer until all the liquid has been absorbed, about 7-10 minutes, stirring 1-2 times.
- Add the parmesan cheese, roasted squash, and remaining 1 cup of broth, stir until cheese has fully melted. Serve immediately.
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