Microwave butternut squash risotto

arborio bbc good food cheese parmesan rice risotto rice sage vegetable stock

N/A

Source

Ingredients

250g risotto rice

700ml hot vegetable stock

1 medium butternut squash

big handful grated parmesan (or vegetarian alternative), plus extra

handful sage leaves, roughly chopped

Method

Tip the rice into a large bowl, then add 500ml of the hot vegetable stock. Cover with cling film and microwave on High for 5 mins. Meanwhile, peel and cut the squash into medium chunks (see tip, below). Stir the rice, then add the squash and the rest of the stock. Re-cover with cling film, then microwave for another 15 mins, stirring halfway, until almost all the stock is absorbed and the rice and squash are tender.

Leave the risotto to sit for 2 mins, then stir in the parmesan and sage. Serve topped with more grated cheese.