Free Online Recipes

Sign Up login

Creamy Butternut Squash Risotto Recipe


               Recipe Tools

No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
Email This Recipe



     Creamy Butternut Squash Risotto

Category   Entrees - Maindishes
Sub Category   Low-fat
Servings   4

1.25 c uncooked Arborio rice
2 tsp olive oil
2.5 c fat-free, low-sodium chicken broth
1 c water
12-oz pkg frozen pureed butternut squash
1/4 tsp salt
1/4 tsp black pepper
6 Tbsp grated fresh parmesan cheese
Grated fresh parmesan cheese (optional)
Thyme sprigs (optional)

Combine rice and oil in a 1.5 quart microwaveable dish, stirring to coat. Microwave, uncovered, on High for 3 minutes.
Add broth and 1 cup water to rice mixture; microwave uncovered on High for 9 minutes. Stir well; microwave uncovered on High for 6 minutes. Remove from microwave; let stand 5 minutes or until all liquid is absorbed.
While risotto stands, heat squash in microwave on High 2 minutes or until warm. Add squash, salt, pepper, and cheese to risotto. Stir well to combine. Garnish with additional cheese and thyme if desired.

Originally Submitted

0 Out of 5 from 0 reviews

You can add this Creamy Butternut Squash Risotto recipe to your own private DesktopCookbook.


Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2018 DesktopCookbook. All rights reserved.
Owned and Operated by
Integrated Sales Resources, LLC.