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Microwave Risotto with Winter Squash, Maple Syrup and Sage
Microwave Risotto with Winter Squash, Maple Syrup and Sage
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Prep Time:
10 minutes
Total Time:
45 minutes
Transform risotto into a quick and tasty main dish with this budget-friendly microwave version. Master it in just five simple steps.
Ingredients:
  • 2 tablespoons butter
  • 1/2 cup finely chopped onion (1 medium)
  • 1 clove garlic, finely chopped
  • 1 1/2 teaspoons salt
  • 1 cup uncooked short-grain Arborio rice
  • 1 1/2 cups Progresso™ vegetable broth (from 32 oz. carton)
  • 1 cup water
  • 1 box (10 oz) Cascadian Farm™ Organic frozen winter squash
  • 1/4 cup real maple syrup
  • 1/2 cup shredded Parmesan cheese (2 oz)
  • 1 tablespoon finely chopped fresh sage leaves
Instructions:
  • In a 2-quart microwave-safe casserole dish, combine butter, onion, garlic, salt, and pepper. Cover tightly and microwave on High for about 3 minutes until onion is soft. Stir in rice until well coated with butter. Cover and let it sit.
  • 1. In a 4-cup microwavable measuring cup, combine the broth and water. Microwave uncovered for 5 minutes or until hot. Pour the hot liquid into the rice mixture and stir. Cover tightly and microwave on High for 5 minutes or until the mixture is boiling.
  • Mix in the squash and give it a good stir. Cover tightly and microwave on Medium (50%) for 12 minutes. Stir again and microwave for an additional 5 to 7 minutes on Medium (50%) until the rice is tender and the liquid is mostly absorbed.
  • Add a touch of rich maple syrup, sprinkle with cheese and fragrant sage, then serve promptly.

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