Microwave Butternut Squash Risotto Recipes

MICROWAVE RISOTTO WITH WINTER SQUASH, MAPLE SYRUP AND SAGE

Steps:

• In 2-quart microwavable casserole, place butter, onion, garlic, salt and pepper. Cover tightly; microwave on High about 3 minutes or until onion is soft. Add rice; stir to coat with butter. Cover; set aside.
• In 4-cup microwavable measuring cup, place broth and water. Microwave uncovered 5 minutes or until hot. Pour into rice mixture; stir. Cover tightly; microwave on High 5 minutes or until mixture is boiling.
• Stir mixture; stir in squash. Cover tightly; microwave on Medium (50%) 12 minutes. Stir; continue to cook on Medium (50%) 5 to 7 minutes longer or until rice is just tender and most of liquid is absorbed.
• Stir in maple syrup. Top with cheese and sage. Serve immediately.

BASIC MICROWAVE RISOTTO

Steps:

• In a 3 quart, microwave safe casserole dish combine butter, garlic and onion. Place dish in microwave and cook on high for 3 minutes.
• Place vegetable broth in a microwave safe dish. Heat on microwave until the broth is hot but not boiling (approximately 2 minutes).
• Stir the rice and broth into the casserole dish with the onion, butter and garlic mixture. Cover the dish tightly and cook on high for 6 minutes.
• Stir wine into the rice. Cook on high for 10 minutes more. Most of the liquid should boil off. Stir the cheese into the rice and serve.

BUTTERNUT SQUASH RISOTTO

Steps:

• Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.
• Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
• Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.