Recipe: Creamy Butternut Squash Risotto

CREAMY BUTTERNUT SQUASH RISOTTO

"This soul-satisfying risotto is cooked in the microwave, but no one would ever guess."

1 1/4 cups uncooked Arborio rice or other medium-grain rice
2 teaspoons olive oil
2 1/2 cups organic vegetable broth
1 cup water
1 (12 ounce) package frozen pureed butternut squash
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 tablespoons grated fresh Parmesan cheese
Grated fresh Parmesan cheese (optional)
Thyme sprigs (optional)

Combine rice and oil in a 1 1/2-quart microwave-safe dish, stirring to coat. Microwave, uncovered, at HIGH 3 minutes.

Add broth and 1 cup water to rice mixture; microwave, uncovered, at HIGH 9 minutes. Stir well; microwave, uncovered, at HIGH 6 minutes. Remove from microwave; let stand 5 minutes or until all liquid is absorbed.

While risotto stands, heat squash in microwave at HIGH 2 minutes or until warm. Add squash, salt, pepper, and cheese to risotto. Stir well to combine.

Garnish with additional cheese and thyme sprigs, if desired.

Makes 4 servings (serving size: 1 1/4 cups)
Source: Cooking Light Fresh Food Fast by the Editors of Cooking Light Magazine