butternut squash risotto.

1.25 cups arborio rice or other medium grain rice
2 teaspoons olive oil
2.5 cups chicken broth
1 cup water
1 12 oz. package frozen pureed butternut squash
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup shredded parmesan cheese

combine rice and oil in 1.5 quart microwave-safe dish, stirring to coat.  microwave uncovered on high for 3 minutes.

add broth and water to rice mixture; microwave uncovered on high 9 minutes.  stir well.  microwave uncovered on high for 6 minutes.  remove from microwave and let stand 5 minutes or until all liquid is absorbed.

while risotto stands, heat squash in microwave following package directions.  add squash, salt, pepper and cheese to risotto.  stir well to combine. 

as featured in week four of environmom.com's meatless supper club. this makes a LOT surprisingly.  the girl and i both enjoyed it and will have plenty to enjoy for lunch as well.  obviously, if you have fresh squash - go for it!  i had forgotten to pick up my CSA box last week so had to go with frozen.  a super easy dish to make, especially when someone is anxious for dinner, and requires hardly any prep work besides grating the cheese.  i paired it with some homemade applesauce i had just made and it was the perfect compliment of savory to sweet.

Comments

[Emily S]

wow, I love risotto but never dreamed I could make it in the microwave. I know making it on the stove is time-consuming & tiring. Thanks Mel - will give this a go!